By - Alina Fridman
When you think of Italian food, you think of pasta, which has become a symbol of Italian culture. However, Italy is home to many decadent desserts, from Tiramisu to Panna Cotta. If you're a chocolate lover who craves rich flavor, you'll fall madly deeply in love with Torta Tenerina, a thin chocolate cake made with little flour, butter, milk, lots of dark chocolate, and no yeast.
Chef Alessandra "Ale" Gambini, aka A Queen in the Kitchen, is an LA-based Italian food ambassador, writer, certified chocolate sommelier, and WorldChefs accredited Tea Master. She also makes the most amazing Torta Tenerina.
Chef Ale shared her recipe with me that can also be found in her book, No Ketchup on Spaghetti. It's quick and easy to make.
INGREDIENTS 7 ounces dark chocolate, broken into chunks 8 tablespoons unsalted butter, diced 2 eggs, separated 1 pinch of salt 6 tablespoons granulated sugar 2 tablespoons flour type 00 4 tablespoons whole milk
DIRECTIONS Preheat the oven to 325°F.
Grease a 9-inch cake pan with baking spray, line it with parchment paper, then grease the parchment paper and set aside.
Melt the dark chocolate in a bain-marie or microwave. Let it cool slightly.
Place the diced butter into the melted chocolate and stir with a wooden spoon until well incorporated.
Beat the sugar and the egg yolks until yellow and foamy by hand or stand mixer.
Add the chocolate mixture, the flour, and the milk, and continue to beat until creamy and smooth.
Whip the egg whites with a pinch of salt until stiff peaks form.
Gently fold the whipped egg whites into the cake batter.
Place the cake batter into the cake pan and bake for 25/30 minutes or until a wooden toothpick comes out clean.
Allow the cake to cool completely in its pan then unmold carefully on a serving plate, top off with powdered sugar and serve.
For more authentic Italian recipes, visit Chef Ale Gambini's website: https://aqueeninthekitchen.com/