Torta Tenerina, a beloved dessert from the Italian city of Ferrara, traces its roots back to the early 20th century. This rich, flourless chocolate cake was originally created in honor of Elena of Montenegro, the Queen of Italy and wife of King Victor Emmanuel III. Known for her gentle and tender nature, the cake was named “Tenerina” — meaning “tender” — as a tribute to her delicate charm. With its crisp outer crust and soft, melt-in-your-mouth center, the cake perfectly mirrors the queen’s refined elegance. Over the years, Torta Tenerina has become a symbol of Ferrara’s culinary heritage, celebrated for its simplicity and intense chocolate flavor. Compared to Torta Caprese, the Torta Tenerina is softer and less dense than Torta Caprese.
Torta Tenerina is a classic Italian flourless chocolate cake from Ferrara, known for its crisp top and soft, fudgy center. Made with just a few simple ingredients—dark chocolate, butter, sugar, eggs, and a touch of flour—it’s rich, delicate, and perfect for chocolate lovers. Compared to Torta Caprese, the Torta Tenerina is softer and less dense than Torta Caprese.
Ingredients
Equipment
Method
- Preheat oven to 170°C (340°F).
- Butter and flour pan, or line with parchment paper.
- Melt chocolate and butter together in a double boiler or gently in the microwave. Stir until smooth, then let cool slightly.
- In a bowl, beat the egg yolks with the sugar until pale and creamy. Add the melted chocolate mixture and mix well.
- Add the flour and stir until just combined.
- In a clean bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the chocolate batter in three additions, using a spatula to avoid deflating.
- Pour into the prepared pan and smooth the top. Bake for about 30–35 minutes, or until the top is crisp but the center remains soft.
- Let cool in the pan, then dust with powdered sugar before serving.
Notes
Use quality chocolate: The flavor of this cake depends heavily on the chocolate, so choose a dark chocolate with at least 70% cocoa for best results.
Bring your eggs to room temperature before separating and whipping—they’ll whip more easily and give you better volume.
To keep the cake light and airy, fold the whipped egg whites into the batter carefully to avoid deflating them.
The center should remain soft and slightly gooey—bake just until the top is set and slightly cracked. It’s normal for a toothpick to come out with a few moist crumbs.
Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
Dust with powdered sugar and serve with whipped cream, mascarpone, or fresh berries for an elegant finish.
