A traditional torta tenerina (tenerina cake) is something that you will never forget, if you are among “the few” chocolate lovers
Torta tenerina is a delicious dessert originally from the city of Ferrara, yet another beautiful city in my region, Emilia-Romagna.
It’s a thin cake, since we use no yeast in it. The flavor is incredibly rich and chocolatey. The consistency has to be moist on the inside, while the surface will be crunchy and with a thin, marvelous crust.
Why does torta tenerina get this name? The name, “tenerina”, actually reminds us of the tender (tenero) heart hidden below its crust.
Being thin and moist, you need to pay attention when you remove it from the pan. That’s why I strongly recommend to use a springform pan. If you don’t have any at home, you can take advantage of this link and help my project to spread authentic Italian food culture Thanks!
A tip for the glutton: prepare a whipped cream side, or even better a mascarpone cream… well, maybe you will feel guilty after that, but we only live once, don’t we?
I know you are salivating and eager to try it, so… no further delay, let’s jump to my detailed step-by-step guide to your first traditional tenerina cake!
Traditional torta tenerina (tenerina cake)
crust should be crumbly, as soon as you touch it it breaks into pieces
the inside remains moist, that’s why its name (“tenero” means “tender”)
Tip for tasting it: with whipped cream aside or, even better, a mascarpone sauce… the pleasure will skyrocket!
If you have liked this recipe, let me share some of the desserts I am famous for among my friends
well, first of all my tiramisù, a family recipe getting better and better for 40 yours and counting
a delicatessen from Southern Italy, perfect for Father’s day celebration: St Joseph’s zeppole
and last but not least, a cake I die for and perfect for people like me, with no sweet tooth: my buckwheat cake! Also perfect for no-gluten diets.
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