Why You’ll Love This Recipe
Tenerina Cake is a true chocolate lover’s dream. This cake has a wonderfully rich texture that’s not too dense or too light, striking the perfect balance between fudgy and cakey. The simplicity of the ingredients allows the deep, intense flavor of the chocolate to shine, making every bite indulgent and satisfying. Plus, it’s naturally gluten-free, so it’s perfect for those with dietary restrictions. Whether served as a dessert for a special occasion or a simple treat with coffee, Tenerina Cake will quickly become a favorite.
Ingredients
- 200g (7 oz) dark chocolate (at least 70% cocoa)
- 150g (3/4 cup) unsalted butter
- 4 large eggs
- 150g (3/4 cup) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder (optional, for a slightly lighter texture)
- Powdered sugar, for dusting (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave in 20-30 second intervals, stirring until smooth and fully melted.
- In a separate bowl, beat the eggs and sugar together with a hand mixer or whisk until they become pale and frothy, about 5-7 minutes.
- Add the melted chocolate mixture to the beaten eggs and sugar. Stir gently to combine, being careful not to deflate the mixture.
- Add the vanilla extract, salt, and optional baking powder, mixing until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 20-25 minutes, or until the edges of the cake are set but the center is still slightly soft and fudgy. A toothpick inserted should come out with moist crumbs, but not fully wet.
- Allow the cake to cool completely in the pan before transferring it to a serving plate.
- Dust with powdered sugar for an elegant finish, if desired. Slice and serve!
Servings and Timing
- Servings: This recipe makes about 8 servings.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Flavored with Orange: Add 1 tablespoon of orange zest to the batter for a citrusy twist.
- Coffee Infusion: Add a tablespoon of brewed coffee or espresso to enhance the chocolate flavor.
- Nuts: Add chopped nuts, such as hazelnuts or almonds, to the batter for added texture and flavor.
- Frosting: For an extra indulgence, top the cake with a rich ganache or whipped cream.
Storage/Reheating
- Storage: Store the Tenerina Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: This cake freezes well. Wrap it tightly in plastic wrap and foil and store it in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
- Reheating: To reheat, warm individual slices in the microwave for 10-15 seconds or gently warm the entire cake in the oven at 300°F (150°C) for about 10 minutes.
FAQs
What is Tenerina Cake?
Tenerina Cake is a traditional Italian chocolate cake that’s naturally gluten-free. It’s known for its dense, fudgy texture and rich chocolate flavor, often dusted with powdered sugar before serving.
Can I use a different type of chocolate?
Yes, you can use milk chocolate or semi-sweet chocolate, but dark chocolate provides the richest flavor and helps create that signature dense texture.
How can I make this cake lighter?
If you want a slightly lighter texture, you can add 1/2 teaspoon of baking powder. However, the cake will still remain dense and fudgy.
Can I use margarine instead of butter?
Yes, margarine can be used as a substitute for butter, but the flavor and texture may slightly differ.
How do I know when the cake is done?
The cake is done when the edges are set but the center is still slightly soft. A toothpick inserted should come out with moist crumbs, not fully clean.
Can I make this cake ahead of time?
Yes, Tenerina Cake actually tastes even better the next day as the flavors have time to settle. Store it in an airtight container until ready to serve.
Is this cake suitable for those with gluten intolerance?
Yes, Tenerina Cake is naturally gluten-free because it doesn’t contain flour. Just make sure all your ingredients, especially the baking powder, are gluten-free.
Can I add a frosting to this cake?
While Tenerina Cake is delicious on its own, you can top it with whipped cream, a ganache drizzle, or even a scoop of ice cream for added decadence.
Can I make this cake in a different pan size?
You can use a different size pan, but make sure to adjust the baking time accordingly. A larger pan will result in a thinner cake, and a smaller pan will require a longer baking time.
Can I add flavors like vanilla or almond extract?
Yes, you can add a teaspoon of vanilla or almond extract to the batter for a flavor boost, although the chocolate flavor is the star of the show in this cake.
Conclusion
Tenerina Cake is the perfect dessert for chocolate lovers who enjoy a rich, fudgy texture and deep, intense chocolate flavor. This simple Italian cake is naturally gluten-free, easy to make, and sure to impress anyone who tries it. With just a handful of ingredients, you can create a decadent dessert that’s perfect for any occasion!
Print
Tenerina Cake
- Total Time: 30-35 minutes
- Yield: 8 servings
Description
Tenerina Cake is a rich, Italian chocolate cake that’s naturally gluten-free and incredibly decadent. With a fudgy, molten texture, it’s the perfect treat for chocolate lovers.
Ingredients
- 200g (7 oz) dark chocolate (at least 70% cocoa)
- 150g (3/4 cup) unsalted butter
- 4 large eggs
- 150g (3/4 cup) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder (optional, for a slightly lighter texture)
- Powdered sugar, for dusting (optional)
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- Melt chocolate and butter: In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave in 20-30 second intervals, stirring until smooth and fully melted.
- Beat eggs and sugar: In a separate bowl, beat the eggs and sugar together with a hand mixer or whisk until pale and frothy, about 5-7 minutes.
- Combine wet ingredients: Add the melted chocolate mixture to the beaten eggs and sugar. Stir gently to combine, being careful not to deflate the mixture.
- Add flavorings: Add the vanilla extract, salt, and optional baking powder, mixing until just combined.
- Pour batter into pan: Pour the batter into the prepared cake pan and spread it evenly.
- Bake: Bake for 20-25 minutes, or until the edges of the cake are set but the center is still slightly soft and fudgy. A toothpick inserted should come out with moist crumbs, not fully wet.
- Cool: Allow the cake to cool completely in the pan before transferring it to a serving plate.
- Finish: Dust with powdered sugar for an elegant finish, if desired. Slice and serve!
Notes
- For a coffee-flavored twist, add a tablespoon of brewed coffee or espresso to the batter to enhance the chocolate flavor.
- Top with whipped cream, ganache, or ice cream for extra indulgence.
- Can be made ahead of time; it tastes even better the next day as the flavors settle.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
