Torta Tenerina with a Chinese Twist

Ingredients

In this adaptation, we infuse the Torta Tenerina with Chinese aristocrat cuisine by incorporating traditional Chinese spices such as star anise and Sichuan peppercorns. These spices add a unique and aromatic twist to the rich chocolate flavor, creating a delightful fusion of flavors. Additionally, we use ingredients commonly found in Chinese aristocrat cuisine, such as lotus seed paste and red bean paste, to enhance the cake's texture and taste. We alse have the original recipe for Torta Tenerina, so you can check it out.

• 200g (1 3/4 cups) dark chocolate, finely chopped 200g (1 3/4 cups) dark chocolate, finely chopped
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 4 large eggs 4 large eggs
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• 1/4 teaspoon Chinese five-spice powder 1/4 teaspoon Chinese five-spice powder
• 1/4 teaspoon ground star anise 1/4 teaspoon ground star anise
• 1/4 teaspoon Sichuan peppercorns, crushed 1/4 teaspoon Sichuan peppercorns, crushed
• Pinch of salt Pinch of salt
• Lotus seed paste, for serving (optional) Lotus seed paste, for serving (optional)
• Red bean paste, for serving (optional) Red bean paste, for serving (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
2. 2.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water, stirring occasionally. Remove from heat and let it cool slightly.
3. 3.
   In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   Gradually add the melted chocolate to the butter mixture, mixing until well combined.
6. 6.
   Sift in the all-purpose flour, Chinese five-spice powder, ground star anise, Sichuan peppercorns, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly gooey.
9. 9.
   Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. 10.
    Serve the Torta Tenerina with a dollop of lotus seed paste or red bean paste, if desired.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Chinese five-spice powder — If you can't find pre-made Chinese five-spice powder, you can make your own by combining equal parts ground star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.

Tips & Tricks

• For an extra indulgent twist, serve the Torta Tenerina with a scoop of green tea ice cream.
• If you prefer a spicier flavor, increase the amount of Sichuan peppercorns.
• Dust the cake with powdered sugar before serving for an elegant touch.
• To ensure a gooey center, be careful not to overbake the cake. The edges should be set, but the center should still have a slight jiggle.
• Allow the cake to cool completely before slicing to achieve clean, neat slices.

Serving advice

Serve the Torta Tenerina at room temperature for the best texture and flavor. Accompany it with a cup of fragrant Chinese tea to complement the rich chocolate taste.

Presentation advice

Dust the top of the Torta Tenerina with cocoa powder or edible gold dust for an elegant and luxurious presentation. Garnish with a sprig of fresh mint or a few raspberries to add a pop of color.