Torta Tenerina with a Decadent Chocolate Twist

Ingredients

• 200g (7oz) dark chocolate, chopped 200g (7oz) dark chocolate, chopped
• 150g (2/3 cup) unsalted butter, cubed 150g (2/3 cup) unsalted butter, cubed
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 4 large eggs 4 large eggs
• 40g (1/3 cup) all-purpose flour 40g (1/3 cup) all-purpose flour
• 20g (1/4 cup) unsweetened cocoa powder 20g (1/4 cup) unsweetened cocoa powder
• 1/2 tsp espresso powder 1/2 tsp espresso powder
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 32g (24g sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. 2.
   In a heatproof bowl, melt the dark chocolate and butter together over a double boiler, stirring until smooth. Remove from heat and let it cool slightly.
3. 3.
   In a separate bowl, whisk together the sugar and eggs until pale and creamy.
4. 4.
   Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly.
5. 5.
   Sift in the flour, cocoa powder, espresso powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for approximately 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
8. 8.
   Remove from the oven and let the cake cool completely in the pan before transferring it to a serving plate.
9. 9.
   Dust the Torta Tenerina with powdered sugar before serving. Slice and enjoy!

Treat your ingredients with care...

• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Espresso powder — If you don't have espresso powder, you can substitute it with instant coffee granules.

Tips & Tricks

• Be careful not to overbake the Torta Tenerina to maintain its fudgy texture.
• Serve the cake at room temperature for the best flavor and texture.
• Dust the powdered sugar just before serving to prevent it from being absorbed by the cake.
• For an extra touch of indulgence, serve the Torta Tenerina with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve each slice of Torta Tenerina on a dessert plate, dusted with powdered sugar. Accompany it with a dollop of freshly whipped cream or a scoop of vanilla gelato for a delightful contrast of flavors and textures.

Presentation advice

To enhance the presentation, you can garnish each slice of Torta Tenerina with a few fresh berries, such as raspberries or strawberries. The vibrant colors of the berries will beautifully complement the rich chocolate cake.