The Tenerina dessert cake is worthy of every royal court, and you only need ten minutes to make it. With a perfect and rich chocolate taste, frothy and light texture, the Tenerina cake is a dessert that will delight even the most demanding palates.
The main ingredient of this cake is chocolate, so use only the highest quality chocolate. Our recommendation is premium Belgian ChocoVix dark chocolate with 55% cocoa. Ideal for making desserts because of the ratio of sweetness and fat (cocoa butter) and at the same time wonderful cocoa aromas. Turn the oven to 180 degrees and let’s go…
- 3 eggs
- 200 g dark chocolate (min. 50% cocoa)
- 120 ml of milk
- 150 g of softened butter
- 100 g of unrefined brown sugar
- 3 tablespoons bread flour
- a pinch of salt
- a pinch of baking soda
Drizzle the chocolate drops with the milk and put briefly on a low heat. Stir constantly until the chocolate has melted (or heat for one minute in the microwave and then stir). Allow to cool. Separate the egg yolks from the egg whites. Whisk the egg yolks and sugar until you get a frothy mixture. Add the softened butter and stir at the highest speed of the mixer. Stir in the flour and then the melted chocolate. Wash the whisks of the mixer and make a solid snow from the egg whites. With light movements of a spatula, mix the egg whites into the previously made mixture. Pour into a round mold with a hoop previously lined with baking paper. A 24 cm mold is ideal for this amount of mixture.
Bake for 30 minutes in a preheated oven, at 180 degrees. Leave the cake to cool in the mold and then transfer it to a tray.
Find top-quality Belgian chocolate for desserts in the Chocolate Museum Zagreb’s chocolate boutique shop.
Ružica Božić Cerovac, 17.06.2021
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