Torta Tenerina: A Tender Tribute

Torta Tenerina, a cherished dessert from Ferrara, Italy, first appeared in the early 20th century. Bakers created it to honor Elena of Montenegro, Queen of Italy and wife of King Victor Emmanuel III. Her gentle nature inspired the name “Tenerina,” meaning “tender”a tribute to her charm and grace.

The cake pairs a crisp crust with a soft, melt-in-your-mouth center. Many say its delicate texture mirrors the queen’s elegance.

Over the years, Ferrara has fully embraced Torta Tenerina as a symbol of its culinary identity. Locals praise its simplicity and intense chocolate flavor. Compared to the denser Torta Caprese, Tenerina feels lighter and more refined.

What truly sets Torta Tenerina apart is its simplicity. It uses no flour, just a handful of ingredients that let the chocolate take center stage.

Today, the cake represents more than just a sweet treat. It’s a proud symbol of Ferrara’s culinary identity. Whether topped with powdered sugar, served with whipped cream, or enjoyed plain alongside a strong espresso, Torta Tenerina continues to charm with every bite.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 people

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

1¾ cups chopped dark chocolate (about 10.5 oz)
14 tbsp unsalted butter (1¾ sticks)
1¼ cups granulated sugar
6 6 large eggs, separated
½ cup all-purpose flour
⅛ tsp Pinch of salt
powdered sugar for dusting

Equipment

1 Stanard mixer
1 9.5-Inch Round Tart Pan with Removable Loose Bottom

Instructions

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.

Serving Torta Tenerina

Torta Tenerina shines when served simply. Its rich chocolate flavor doesn’t need much, just let it speak for itself. Ideally, serve the cake at room temperature so the soft, tender center melts on your tongue.

For a touch of sweetness, add a light dusting of powdered sugar. If you’d like something creamier, try it with a spoonful of whipped cream or a scoop of vanilla gelato. These additions balance the richness with a cool, smooth contrast.

For an indulgent finish, pair it with a strong espresso or a glass of dessert wine. However you serve it, Torta Tenerina brings elegance and comfort to the table every time.

Storing Torta Tenerina

To keep the cake fresh, cover it and store it at room temperature for up to two days. This helps maintain the crisp crust and soft center.

If you need to store it longer, refrigeration works well for up to five days. Just remember to bring it back to room temperature before serving, this helps revive its signature melt-in-your-mouth texture.

For even longer storage, freezing is a great option. Slice the cake, wrap each piece tightly, and freeze for up to two months. With these easy steps, you can enjoy Torta Tenerina anytime without losing its rich flavor or delicate texture.