White chocolate tenerina cake (moist chocolate cake)

• 20 minutes to prepare • 30 minutes to cook • Serves 12

Chocolate-y 

 

Mayans considered chocolate the food of the gods, the Aztecs used its seeds as currency, and some even used it as medicine due to its bitter taste.

Whether milk, dark, or white, chocolate is that little indulgence we allow ourselves from time to time: it instantly lifts our spirits, and our conscience can rest easy because, as we will see, this small indulgence also has positive effects on our health.

To properly celebrate it, we present the recipe for a very chocolaty cake typical of Ferrara: Tenerina Cake.
Torta Tenerina was created in the early 1900s in Ferrara in honor of the Queen of Montenegro, Elena Petrovich, who had married the King of Italy, Vittorio Emanuele III. Elena was said to be a sweet woman with a tender heart, and these are precisely the distinctive characteristics of Torta Tenerina, whose thin and delicate crust encloses a buttery, soft center that melts in your mouth.

Today, we opted for the white chocolate version for a twist. To achieve excellent results, make sure to use the best chocolate and serve the cake with a light dusting of powdered sugar. It will feel like touching paradise with a finger!

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):

70 g sugar
80 g flour 00
100 g butter
200 g white chocolate
3 eggs

1. Preheat oven to 180°
2. Melt the white chocolate in a bain-marie. When it is liquid add the butter, too, and let it cool down
3. Separate the egg whites from the yolks and beat egg whites with half the sugar until stiff
4. Place egg yolks into the bowl of a stand mixer. Add the rest of the sugar and turn the stand mixer on at medium speed and mix for about 10-15 minutes
5. In the meantime, carefully grease and flour the 24-cm cake mold and, as soon as the mixture of eggs and sugar has become clear, fluffed up and frothy, turn off the machine. Add the mixture of white chocolate and butter, and mix again until well absorbed
6. At this point, add the whites, and place a fine sieve on the bowl of the mixer and pour both the flour in the sieve
7. Sift the powder and mix everything with a hand whisk or a spatula making movements from the bottom up. Do this step very gently so as not to deflate the mixture
8. As soon as the powder is completely incorporated, pour everything into the cake mold and use a spatula to level the surface. At this point, it is essential not to beat the mold on the surface to level it, otherwise the mixture will deflate
9. Bake the sponge cake in a static oven preheated to 180°C on the lowest rack for about 25 minutes. Avoid opening the oven during this time and before taking the cake out of the oven, check its readiness with the toothpick test since each oven is different. The toothpick must be completely dry when pulled out from the center of the cake
10. Once ready, let the cake partially cool in the pan before removing it. Then let it cool completely on a wire rack before serving

Nutrition Facts are detailed in the table below. Data is provided per serving.