Tenerina Cake – a delicious recipe with dark chocolate, butter, eggs, sugar, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin.
2
in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside.
3
using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy.
4
add the chocolate and beat until well combined.
5
add the flour.
6
using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt. beat till stiff.
7
fold the whites into the chocolate mixture.
8
pour into tin.
9
cook for 30 minutes.
10
cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling.
11
dust with icing sugar to serve.
747
kcal
Calories
46
g
Fat
68
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200 g dark chocolate, 100 g butter, 4 eggs, separated, 80 g sugar, and more.
Yes, Tenerina Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
