Torta Tenerina or Torta Montenegro is a fudgy chocolate brownie like cake that originated in Ferrara in Italy.
As I am a sucker for a good love story, this cake was made for King Victor Emmanuel III of Italy and Elena Petrovich from Montenegro, his bride, and is a story about tenderness. It was love at first sight for these two and they married on October 24, 1896. The queen became known as the bride with a tender heart, and the cake was also called Torta Montenegrin or Torta Regina del Montenegro in her honour. Small note Elena and I share the same birthday.
The outside of the cake has a lovely crust, but as you get to the centre it is tender and fudgy.
This is a great dessert as it is so quick and easy to make. Served with a scoop of vanilla ice cream, it's absolutely perfect.
As I am a sucker for a good love story, this cake was made for King Victor Emmanuel III of Italy and Elena Petrovich from Montenegro, his bride, and is a story about tenderness. It was love at first sight for these two and they married on October 24, 1896. The queen became known as the bride with a tender heart, and the cake was also called Torta Montenegrin or Torta Regina del Montenegro in her honour. Small note Elena and I share the same birthday.
The outside of the cake has a lovely crust, but as you get to the centre it is tender and fudgy.
This is a great dessert as it is so quick and easy to make. Served with a scoop of vanilla ice cream, it's absolutely perfect.
Recipe
Recipe adapted from Silvia Colloca www.sbs.com.au/
200g dark chocolate (70 per cent cocoa solids), chopped
100g unsalted butter
sea salt
4 eggs, separated
200g caster sugar
2 tablespoons plain flour
fresh berries and icing sugar for dusting, to serve
Preheat the oven to 180°C/160C fan forced.
Grease and line a 20-22 cm round springform cake tin with baking paper.
Place the chocolate, butter and a pinch of salt in a heatproof bowl over a saucepan of just simmering water, making sure the base of the bowl isn’t touching the water. Stir until melted and well combined, then remove from the heat and stand until completely cooled.
Whisk the egg whites in a separate bowl with a pinch of salt just until firm peaks form.
Place the egg yolks and sugar in a large bowl and whisk until thick and pale.
Add the cooled chocolate mixture to the egg yolk mixture and stir to combine well. Sieve the flour on top of the chocolate mixture and stir until just combined. Add one third of the beaten egg whites and fold into the mixture until well combined. Add the remaining beaten egg whites and fold in very gently so you don’t beat all the air out. Pour the mixture into the prepared tin and bake for 30 minutes or until just firm.
Remove from the oven and stand to cool in the tin. Once cooled it will sink slightly.
To serve, top the cake with fresh berries, dust with icing sugar. Serve with a scoop of vanilla ice cream.
200g dark chocolate (70 per cent cocoa solids), chopped
100g unsalted butter
sea salt
4 eggs, separated
200g caster sugar
2 tablespoons plain flour
fresh berries and icing sugar for dusting, to serve
Preheat the oven to 180°C/160C fan forced.
Grease and line a 20-22 cm round springform cake tin with baking paper.
Place the chocolate, butter and a pinch of salt in a heatproof bowl over a saucepan of just simmering water, making sure the base of the bowl isn’t touching the water. Stir until melted and well combined, then remove from the heat and stand until completely cooled.
Whisk the egg whites in a separate bowl with a pinch of salt just until firm peaks form.
Place the egg yolks and sugar in a large bowl and whisk until thick and pale.
Add the cooled chocolate mixture to the egg yolk mixture and stir to combine well. Sieve the flour on top of the chocolate mixture and stir until just combined. Add one third of the beaten egg whites and fold into the mixture until well combined. Add the remaining beaten egg whites and fold in very gently so you don’t beat all the air out. Pour the mixture into the prepared tin and bake for 30 minutes or until just firm.
Remove from the oven and stand to cool in the tin. Once cooled it will sink slightly.
To serve, top the cake with fresh berries, dust with icing sugar. Serve with a scoop of vanilla ice cream.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060709958703
Pin it: www.pinterest.com.au/pin/399413060709958703
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