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Italian Brownie Cake - La Torta Tenerina

The Italian Brownie Cake also called "torta tenerina" is the typical chocolate cake of the city of Ferrara (Emilia-Romagna) which traditionally is low and with a creamy chocolate filling. This recipe is tasty and easy to make.

This cake is known since 1900 as Montenegrin Cake or Cake of the Queen of Montenegro, in honor of Elena Petrovich of Montenegro, the bride of the then King of Italy Vittorio Emanuele III. Tenerina should be served with a dusting of icing sugar, this beautiful dessert presents a crunchy exterior that reveals inside a heart of soft melted still semi-liquid chocolate. Its internal consistency is almost sticky that melts in the mouth, delighting the palate.


250 g dark chocolate

150 g butter

2 whole eggs

100 g sugar

3 tablespoons all purpose flour

vanilla to taste

pinch of salt


Melt the dark chocolate and butter cut into small pieces in a bain-marie or microwave until creamy and smooth.

Whip the egg yolks with the sugar until you get a mixture clear and foamy. In a large bowl mix together the chocolate and butter mixture with the egg yolks and sugar one, and add the flour.

Whip the egg whites until stiff then incorporate them gently to the chocolate mixture.

Grease and flour a 24 cm diameter cake baking tin and pour in the cake dough.

Bake in preheated oven at 180 C for 30 minutes. Once cold, place it on a serving dish

and sprinkle with icing sugar.

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