Torta Tenerina (Fudgy Italian Chocolate Cake)

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.

4 from 2 votes

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 Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: Italian

Servings:

Author: Helen Schofield

Equipment

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)

cups/ounces - grams/ml

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