Torta Tenerina (Fudgy Italian Chocolate Cake)

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Torta tenerina is a traditional Italian chocolate cake that’s simple, classy, and just a little bit different. A thin and crisp meringue-like crust on the top hides a marvellously rich, fudgy and super chocolaty inside.

This may well be the chocolate cake of your dreams!

Extreme closeup of someone lifting up a big slice of Italian chocolate torta tenerina from the whole cake on baking paper and with a white and black striped tea towel.

What’s torta tenerina and why you’ll love it

Fans of easy-to-make, gooey and super chocolaty desserts (both hands up here!) will not be disappointed by ‘Torta tenerina’. If you’ve ever tried my Swedish gooey chocolate cake and loved it, you may want to stop what you’re doing and run straight to the kitchen to try this similar-but-different Italian chocolate cake right now!

This cake was originally created in the city of Ferrera in northern Italy. Its name comes from the Italian word ‘tenero’, meaning ‘tender’.

And it is in fact a perfect word to describe the rich, melty and fudgy inside of the cake! But that’s not the only thing you’ll love. In a surprising contrast, there’s also a thin and crunchy outside crust that tastes a bit like a chocolate meringue. Yum!

Here’s a quick summary of what else I think you’ll love:

  • Quick and easy to make. The ‘hardest’ thing you’ll have to do is fold whisked egg whites into the batter. But don’t worry, even that is a cinch.
  • Impressive and crowd pleasing. Who doesn’t love a good gooey chocolate cake? But when they plunge their spoon into that crisp, crackly top to reveal the soft delicious cake beneath, it’ll be hard not to be wowed.
  • A ‘pantry ingredient’ cake. Once you’ve grabbed a big bar of dark chocolate, you might already have everything else you need.
  • Not too sweet. It’s the rich chocolate flavor and light-as-a-cloud texture taking center stage here, not the sugar.

Fun fact

Some legends suggest that the cake was first made to celebrate Queen Elena of Montenegro. People knew her for her sweet and gentle (or ‘tenero’) nature, hence the name ‘torta tenerina’!

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

All labelled ingredients to make an Italian torta tenerina including egg yolks and egg whites, dark chocolate and butter, flour, cocoa, salt and optional instant coffee, vanilla essence and sugar.

Chocolate: This amazing tenerina chocolate cake begins with a 7 ounce (200 gram) bar of dark chocolate. Any will work – just choose your favorite.

Butter: I suggest using unsalted butter so that you can control the amount of salt added to the recipe better.

Cocoa powder: You’ll want to use unsweetened cocoa powder. Either dutch process (for a smooth and mild flavor and dark color) or natural cocoa powder which tends to have a stronger taste but is lighter in color.

Instant coffee (this is actually optional): Just a teaspoon of this will enhance the chocolaty flavor. It’s a nice to have, but not essential.

Salt: I like to add around three quarters of a teaspoon of salt to this very rich chocolate torte to balance out all that sweetness!

Eggs: You’ll need to separate 3 large eggs so that the whites can be whisked together with the sugar as when making meringue. The yolks will be whisked into the melted chocolate and butter mixture and the whisked whites will be folded carefully in later. Don’t worry, it’s much easier than it sounds!

Sugar: You’ll use just regular white sugar – just three quarters of a cup which means that the cake won’t be overly sweet.

Vanilla: A teaspoon of natural vanilla essence rounds out the flavors.

Flour: Just regular all-purpose flour, and only a quarter of a cup or around 30 grams. It’s just enough to give the cake a bit of structure but without weighing it down.

How to make a torta tenerina

Start by chopping up the butter into cubes and breaking up the chocolate. Then melt them together in the microwave in a big bowl in 30-second bursts (I usually go with around 3).

Stir well until smooth, then sprinkle in the cocoa powder, instant coffee (if using) and salt. Stir again, then set aside to cool while you go on with the recipe.

Collage of 2 images showing melted chocolate and butter in a glass bowl with a spatula, and then with cocoa and instant coffee sprinkled in ready to be mixed.

The next step is to whip the egg whites and sugar together with a hand held whisk for about 5 minutes until you have fairly firm white peaks (just like meringue).

A collage of 2 images showing egg whites and sugar in a large mixing bowl, and then after they are whisked together into stiff peaks.

Now grab the cooled chocolate mixture again. Add the egg yolks and vanilla extract and whisk with the hand held whisk again for a few more minutes.

Collage of two images showing 3 egg yolks in a bowl of chocolate mixture for torta tenerina or Italian chocolate cake in a big glass bowl, and then with the egg yolks whisked in.

Sprinkle the flour over the mixture and stir in ‘just’ until it’s all combined.

Now for the fun part. Using a big spatula, gently fold the egg white mixture into the chocolate mixture.

A collage of two images showing a spatula mixing flour into torta tenerina batter, and then mixing in whisked egg whites.

You want to use a gentle hand and fold it in carefully, just until it’s all mixed in. At this point it will look just like chocolate mousse!

Pour into a springform pan lined with baking paper.

A collage of 2 images showing torta tenerina batter in a glass bowl with a spatula, and then poured into a springform pan lined with baking paper.

Bake for 25 minutes or until the top of the chocolate torta looks like cooked meringue. Just wait until you discover what’s underneath!

Overhead view of the just-baked meringue-like top of a torta tenerina or Italian chocolate cake in a springform pan lined with baking paper.

Helen’s Top Tips

  • I really do recommend using a springform pan. Since the cake is very delicate, this makes sure you can take it out of the pan without it falling apart.
  • Make sure you fold in the flour and then the whipped egg whites with as light a hand as possible – until they are ‘just’ combined well. You need it to stay light and airy to develop the wonderful meringue-like crust.
  • It’s possible to make this Italian brownie-like cake gluten free by using almond flour or all purpose gluten free flour instead of all-purpose plain flour. Since you’re using just a little flour, it won’t spoil the light and delicate consistency.
  • Try using almond extract instead of vanilla extract, add a teaspoon or more extra instant coffee, or grating the zest of an orange into the chocolate mixture for a slight twist on the classic recipe.
An overhead view of the cracked crunchy top of a sliced torta tenerina cake on baking paper with three slices cut out of it and one on its side, with a striped tea towel and ingredients and equipment at the side.

How to serve

Traditionally, this delicious Italian chocolate dessert is served at room temperature. This way, the soft, fudgy inside has time to set and you can slice a nice neat piece for everyone.

I love to serve my torta tenerina with a good quality vanilla ice cream on top. Another option is with a big spoonful of mascarpone cheese, or of course, whipped cream. Any of these options will balance the sweet, dark richness of the cake nicely.

You could also serve some fresh berries alongside the cake, or perhaps some of this 5-minute raspberry puree.

Some lightly dust the top with either icing sugar or cocoa powder. Personally, I like to keep it exactly as it is with the crackly meringue-like top taking center stage!

A closeup of a slice of torta tenerina and ice cream on a mottled grey plate with a black handled fork slicing into it.

Recipe FAQs

Can I make this cake ahead of time?

You can certainly make it a few hours’ ahead. However, I would not recommend making it more than about 12 hours ahead of time. You want the top to stay nice and crisp when serving. Ideally, you would make it, let it cool to room temperature, and then serve within a few hours.

How long can I keep the leftovers?

You can keep any leftover tenerina chocolate cake in an airtight container for 4 to 5 days. If the top of the cake loses its crisp, you could gently warm the cake at 300°F/150°C for 5-10 minutes to bring some of it back.

You can also freeze any leftover cake. Simply wrap it well in plastic wrap and/or aluminium foil (I keep it on the springform pan base to keep it stable), and then freeze in a freezer bag or airtight container for up to a month. Thaw at room temperature for a few hours before serving. I find that the top is slightly less crisp than when fresh, but still tastes like meringue. You can either serve it cold, or reheat as described above.

What’s the difference between a torta tenerina and a torta caprese?

Both of these are delicious gooey Italian chocolate cakes, however there are key differences. A Torta Tenerina comes from a city in northern Italy and contains a small amount of flour and has a crackly top. On the other hand, a Torta Caprese comes from the island of Capri in southern Italy, is made with almond flour (making it gluten free) and doesn’t have a crispy top.

In fact, there are many chocolate cakes around the world similar to this. A Swedish kladdkaka is another very popular one on this site. It’s sweeter than a tenerina torta and doesn’t have the crackly top. I recommend making this instead if you want a chocolate dessert that’s even easier to make!

More easy Italian style desserts

Or see all easy desserts.

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Extreme closeup of someone lifting up a big slice of Italian chocolate torta tenerina from the whole cake on baking paper and with a white and black striped tea towel.
5 from 1 vote

Torta Tenerina (Fudgy Italian Chocolate Cake)

I predict that this traditional Italian torta tenerina will become your new favorite fudgy chocolate cake! It's incredibly easy to make and yet impresses with its thin meringue-like top and soft, melty and rich chocolate inside. It works so well as a dinner party or holiday dessert with vanilla ice cream on top.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8

Ingredients 
 

  • 7 ounces dark chocolate, broken into pieces
  • ½ cup unsalted butter, (equivalent to 1 stick, 8 tablespoons or 4 ounces) chopped into cubes
  • 2 tablespoons unsweetened cocoa powder, either Dutch process or natural
  • 1 teaspoon instant coffee, optional – to intensify the chocolate flavor
  • ¾ teaspoon salt
  • 3 large eggs, separated
  • ¾ cup sugar, (equivalent to 6 ounces)
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, (equivalent to 1 ounce)

Instructions 

  • Line a 9 inch springform pan with baking paper. Pre-heat the oven to 350°F/175°C (in a fan oven, or 375°F/190°C in a conventional oven).
  • Melt the chocolate and butter together in a large glass mixing bowl in the microwave in 30-second bursts (I find 3 bursts about right, then stir to fully melt). Alternatively, you can do this by placing the bowl over a pan of boiling water (make sure the bowl doesn't touch the water).
    7 ounces dark chocolate, ½ cup unsalted butter
  • Stir in the cocoa, instant coffee (if using) and salt, then set the mixture aside to cool while you proceed with the recipe.
    2 tablespoons unsweetened cocoa powder, 1 teaspoon instant coffee, ¾ teaspoon salt
  • Meanwhile, in another large mixing bowl, whisk together the egg whites with the sugar with a handheld electric whisk until firm peaks form, like meringue (about 5 minutes). Set aside.
    3 large eggs, ¾ cup sugar
  • Now add the egg yolks and vanilla to the chocolate and butter mixture. Whisk with a handheld whisk for 2 to 3 minutes. Then fold in the flour until 'just' combined.
    1 teaspoon vanilla extract, ¼ cup all-purpose flour
  • Carefully fold the whisked egg whites into the chocolate mixture with a big spatula or wooden spoon, until it's 'just' mixed in. It will look a bit like chocolate mousse.
  • Now pour the mixture into the lined springform pan. Bake for 25 minutes, or until the top is set and looks like chocolate meringue.
  • Let the cake cool in the pan to room temperature. Then serve slices with vanilla ice cream, whipped cream or even mascarpone cheese on top.

Notes

Serving suggestion: Ideally, this chocolate torte is served at room temperature shortly after it’s been baked, so that the meringue top is still nice and crisp. I usually make it a few hours’ ahead so I can get ahead, then just let it cool in the pan until ready to serve. 
Serve with vanilla ice cream, whipped cream or mascarpone cheese on top. Add fresh berries or 5-minute raspberry puree if you like. 
Storage/Freezing instructions: Store leftover Torta Tenerina in an airtight container for 4-5 days. If the top loses its crispness, reheat it at 300°F/150°C for 5-10 minutes to crisp up a little again, if you like.
To freeze, wrap tightly in plastic wrap and foil (keeping it on the springform base for stability), then place in a freezer bag or container for up to a month. Thaw at room temperature before serving. Serve at room temperature, or reheat as mentioned above.
Alternatives: Grate orange zest into the mixture, replace the vanilla essence with almond or a different essence. Or how about upping the instant coffee to give a distinct coffee flavor (2 teaspoons would give you a subtle coffee flavor, 1 tablespoon would give you a stronger coffee flavor). 

Nutrition

Calories: 368kcal, Carbohydrates: 34g, Protein: 5g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 101mg, Sodium: 252mg, Potassium: 235mg, Fiber: 3g, Sugar: 25g, Vitamin A: 465IU, Calcium: 35mg, Iron: 4mg
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About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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4 Comments

    1. SO happy to read this, Sarah! Thank you so much for letting me know. Hopefully a new family fave!