The tenerina cake is a classic of Italian pastry, particularly loved for its soft texture and its melting heart. Originally from Ferrara, this cake is a real hymn to chocolate, perfect for any occasion: from dinners with friends to birthday parties. In this article, we will explore the history of the tenerina cake, the necessary ingredients, the process for preparing it and many tips for a perfect result.
1. Origins of the Tenerina Cake
1.1 History and Tradition
The Tenerina cake has ancient roots and is part of the Ferrara confectionery tradition. It is said that this cake was created in the nineteenth century, in honor of the visit of Queen Margherita of Savoy to Ferrara. Its name derives from its “tender” consistency, which indicates its softness and melting heart.
1.2 The Tenerina cake today
Today the tenerina cake is known and appreciated throughout Italy and beyond. It is one of the most requested chocolate cakes in restaurants and pastry shops, often served with a sprinkling of powdered sugar or accompanied by whipped cream or ice cream.
2. Ingredients for the Tenerina Cake
Basic Ingredients
- 200 g of dark chocolate (at least 70% cocoa)
- 150 g butter
- 150 g of granulated sugar
- 3 eggs
- 100 g of 00 flour
- 1 pinch of salt
- Powdered sugar (to decorate)
Optional Ingredients
- Vanilla extract (for flavoring)
- Walnuts or hazelnuts (for a crunchy variant)
- Whipped cream (to accompany)
3. Tools Needed
- Large bowl (for mixing ingredients)
- Electric or manual whisk
- Silicone spatula
- Cake mold (approx. 22-24 cm in diameter)
- Baking paper
- Knife (for chopping chocolate)
4. Procedure for Preparing the Tenerina Cake
4.1 Preparation of the Ingredients
- Chop the Chocolate: Start by coarsely chopping the dark chocolate. You can use a knife or a mixer.
- Prepare the Butter: Cut the butter into pieces and let it soften at room temperature.
- Preheat the Oven: Preheat the oven to 180°C (static) and prepare the cake mold by lining it with baking paper.
4.2 Preparation of the Dough
- Melt Butter and Chocolate: In a heatproof bowl, combine the chopped chocolate and butter. Melt the two ingredients in a bain-marie, stirring occasionally, until smooth and homogeneous. Alternatively, you can melt them in the microwave, being careful not to burn them.
- Whip the Eggs and Sugar: In another bowl, beat the eggs with the sugar and a pinch of salt using an electric whisk, until light and fluffy.
- Combine the Mixtures: Once the chocolate and butter are melted and slightly cooled, pour them into the egg and sugar mixture, stirring gently to combine.
- Stir in the flour: Sift the flour and add it to the mixture, stirring with a spatula until you get a smooth and homogeneous dough. If desired, also add vanilla extract for a touch of aroma.
4.3 Baking the Cake
- Pour the Dough into the Mold: Pour the dough into the prepared mold and level the surface with a spatula.
- Bake in the oven: Bake the cake in the preheated oven and bake for about 25-30 minutes. The cake is ready when the surface is slightly cracked, but the center must remain soft (you can do the toothpick test: it must come out with a few moist crumbs).
- Cool: Once baked, take the cake out of the oven and let it cool in the mold for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
