torta tenerína

Torta Tenerina

As a true chocoholic, this cake hits all the buttons for me.  The first time I had it in Italy, I had one of those 'eyes rolling back in my head' moments.  The cake's exterior falls like shards of glass for a beautiful effect while the inside is moist, soft interior melts as you bite in.  While the cake originated in Ferrara, it is enjoyed all over Italy.  The combination of hazelnut flour and high-quality chocolate bring so much flavor, while the boozy finish gives it the perfect kick.  I love serving it with a small scoop of vanilla gelato.  It's also gluten free and tastes even better the next day for the perfect mid-day treat.

Active Time: 20 minutes

Total Time 55 minutes plus cooling

1 tablespoon unsalted butter

1 tablespoon Dutch processed cocoa powder

12 ounces high quality semi-sweet chocolate, chopped

½ cup extra virgin olive oil

½ cup whole milk

4 tablespoons Frangelico

6 large eggs, room temperature, separated

½ cup hazelnut flour 

1 teaspoon kosher salt

½ cup granulated sugar

2 tablespoons confectioner’s powder, for garnish

Preheat the oven to 350 degrees. Butter a 9-inch springform pan.

Sprinkle cocoa powder on the bottom and up the sides of the pan.

In a double boiler, heat chocolate until smooth and glossy.

Off heat, add oil and mix until fully combined.

Then add milk and Frangelico.

Whisk in yolks, one at a time until fully incorporated.

Add flour and mix to incorporate.

In a stand mixer fitted with a whisk attachment, beat salt and whites on medium speed until beginning to foam,1 minute. Add sugar and increase the speed to medium high. Mix until just stiff peaks form, 4 minutes.

Fold the egg whites into the chocolate batter ⅓ at a time until combined.

Bake for 30 to 35 minutes, until the tester comes out clean.

Allow to cool completely in the pan. The cake will fall, and the crackly top will break up.  

Sprinkle with confectioners’ sugar and serve.