RECEPIES
Tenerina
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Gluttony is one of the seven deadly sins, and in Ferrara we don't miss a thing, from appetizer... to dessert.
The tenerina cake is a must in the city: there is no birthday party without it. And we are sure you will like it too! Chocolate and butter are the main ingredients of this luscious cake, which you can also enjoy in its pumpkin version.
Does the idea make your head spin? Well, this cake was created in honour of a 'crowned' head, that of Queen Elena of Montenegro, known for having a tender heart and for being bound by a great love to her husband Vittorio Emanuele III.
The tenerina is also called 'tacolenta' (sticky) cake because, when you pick it up it will definitely stick to your fingers!
InFerrara's recipe
Tradition is not tradition if every family does not have its own recipe. This is ours.
Ingredients
200 gr dark chocolate
125 gr of butter
2 eggs
2 scant tablespoons of flour
pinch of salt
Procedure
First of all, put your apron on! Such a chocolatey recipe could be risky for your clothes!
Now you are ready to melt the dark chocolate in a bain-marie until it becomes creamy and smooth. Then add the cubed butter, stirring vigorously, and let the mixture cool.
Meanwhile, in a large bowl, whisk the egg yolks with the sugar. Then, again using a mixer, add the chocolate and butter mixture to the yolk and sugar mixture, finally adding the flour. The result should be smooth and creamy. After having thoroughly rinsed the whisk of the mixer, whip the egg whites until stiff with a pinch of salt.
At this point in the recipe, you can set the mixer aside and arm yourself with a wooden spoon or licker. Gently pour the beaten egg whites into the bowl with the chocolate mixture, stirring from the top downwards to prevent them from coming apart.
Butter and flour a 24 cm cake tin and pour in the yummy mixture you have prepared. Bake at 180° for about 30 minutes. Given the rather tender heart of the tenerina, the classic toothpick test to check baking may not be reliable! But once the cake has nice cracks on the surface, you can turn off the oven, open the door slightly, and let the cake rest for about ten minutes. Then take the cake out of the oven by turning it out onto a wire rack. Once cold, place it on a serving plate and sprinkle it with icing sugar.
