Torta Tenerina Recipe by Giuseppe Dell'Anno
Enjoy my Torta Tenerina recipe. The key to a good tenerina with fudgy core is baking time but once you nail it you'll be hooked! Torta Tenerina by Giuseppe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at giuseppedellanno.com.
Ingredients
- For a 23cm (9in) springform tin
- 200g (7oz) dark chocolate chips or block (70–75% cocoa solids)
- 125g (4½oz/generous ½ cup) unsalted butter, plus extra for greasing
- 150g egg (about 3 medium eggs) at room temperature, separated
- 140g (5oz/¾ cup) caster (superfine) sugar
- Pinch of salt
- 50g (1¾oz/½ cup) soft wheat 00 flour, plus extra for dusting
- 3 tbsp whole milk
- Icing (confectioners’) sugar for dusting
- 3 chocolate truffles for decoration (optional)
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