La Tenerina - By Marion Joubaud

 Recipe of tenerina, typical dessert of Bologna 

By Marion Joubaud

INGREDIENTS:

 

Dark chocolate 200 grams

 

Butter 100 grams

 

Medium eggs 4

 

Sugar 150 grams

 

Flour 50 grams

 

To decorate: powdered sugar

PREPARATION:

To prepare the tenerina, start to finely cut the chocolate and then transfer it in a saucepan placed in a pan with boiling water. Melt the chocolate in a bain-marie, stirring constantly. When the chocolate is melted, add the butter into small pieces and let it melt too, continuing to mix.

Let the chocolate and butter mixture cool down and, in the meantime separate the yolks form the whites in two different bowls. At this point, add to the whites, half of the sugar and whip them until the mixture is firm and fluffy.

Now take the bowl with the yolks, add the remaining half of the sugar, and whip until the mixture is light and fluffy.

At this point, add to the yolks and sugar the mixture of chocolate and butter and continue to mix until you have a uniform compound. When you obtain a uniform compound, you can add slowly the mixture of whites and sugar. As last ingredient, add the flour.

At this point you can put the compound in a round pan with a diameter of about 23 cm. Bake in a preheated static oven at 180° for 30-35 minutes.

Michaella's note: Per vedere una versione di questa ricetta in italiano, clicca qui per saperne di più e vedere le immagini! Tenerina

Citazione della fonte: Ricette di cucina - Le Ricette di GialloZafferano.it. 2020. Torta Tenerina. [online] Available at: <https://ricette.giallozafferano.it/Torta-tenerina.html>.