ITALIAN CHOCOLATE BROWNIES - TENERINA FERRARESE

May 7, 2023

GENOISE CLASSIC / SPONGE CAKE / STRAWBERRY CAKE

Giới thiệu

May 7, 2023 2:34pm

This is the most famous sweet from my little world heritage city. Its name is TENERINA, made of mostly chocolate and butter. Then you can guess how wonderful it is. Making Tenerina is super easy, the result is ... killing!!! 🤤

banh-socola---chocolate-brownie---tenerina-ferrarese---italian-cake-(3).jpg 1.04 MB

Nguyên liệu

400 grams of dark chocolate (at least 55% cocoa content, also known as fondant chocolate)
200 grams of melted butter
200 grams of sugar
8 eggs
100 grams of flour

Topping:

Unsweetened cocoa powder
Icing sugar

Cách làm

Cut the chocolate into small pieces.
Melt the chocolate. There are two ways to do it: Method 1) Use a microwave, set it to 600W, heat for 40 seconds, take it out and stir, then continue heating at 600W for another 40 seconds, repeating this process several times. This helps prevent the chocolate from burning. Method 2) Melt it using a Bain Marie method. If you choose this method, be careful not to let water or steam enter the chocolate.
Mix the melted chocolate with the melted butter and stir well.

banh socola - tenerina ferrarese - italian chocolate brownies (14).jpg 1010 KB

banh socola - tenerina ferrarese - italian chocolate brownies (15).jpg 1 MB

banh socola - tenerina ferrarese - italian chocolate brownies (16).jpg 990 KB

Put the eggs and sugar in a bowl. Beat them for 15 minutes (exactly 15 minutes) until the eggs become fluffy, as shown in the video clip.

banh socola - tenerina ferrarese - italian chocolate brownies (8).jpg 1.65 MB

banh socola - tenerina ferrarese - italian chocolate brownies (11).jpg 1.31 MB

banh socola - tenerina ferrarese - italian chocolate brownies (12).jpg 1.12 MB

Add the chocolate mixture and beat for an additional minute to combine.

banh socola - tenerina ferrarese - italian chocolate brownies (5).jpg 1.33 MB

banh socola - tenerina ferrarese - italian chocolate brownies (6).jpg 1.8 MB

banh socola - tenerina ferrarese - italian chocolate brownies (7).jpg 2.2 MB

Sift the flour into the chocolate mixture. Divide the flour into 3 portions and gradually whisk each portion in a circular motion from top to bottom using a whisk. Once all the flour is incorporated, you will have a fluffy mixture.
Pour the mixture into a mold lined with non-stick paper. The cake should be about 3cm thick. I used the remaining batter to fill cupcake molds for my daughter to bring to school
Bake at 180 degrees Celsius for about 25 minutes, or until the surface of the cake cracks and a toothpick comes out clean and dry.