ITALIAN CHOCOLATE TENERINA CAKE

June 15, 2023

June 15, 2023 9:44am

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 chicken eggs
100 grams of flour
Decoration:
Unsweetened cocoa powder
Icing sugar

Note: The mixing bowl and utensils must be clean in order to achieve fluffy beaten eggs.

Cut the dark chocolate into small pieces.
Melt the chocolate. There are two methods: 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. Repeat this process several times to avoid burning the chocolate. Method 2) Use a double boiler (Bain Marie). If using the Bain Marie method, be careful not to let water or steam get into the chocolate.
Mix the melted chocolate with the melted butter and stir well.
Place 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.

Add the chocolate mixture and beat for an additional minute to combine.
Sift the flour into the chocolate mixture. Divide the flour into 3 portions and whisk each portion using a hand whisk in a circular motion from top to bottom as shown in the picture. Continue whisking until all the flour is incorporated, and you will have a fluffy mixture.

Pour the mixture into a mold lined with parchment paper or non-stick paper. The cake should be approximately 3cm thick, so make sure not to pour too much batter. For the remaining batter, you can use cupcake molds so that your daughter can easily take them to school.

Bake at 180 degrees Celsius for about 25 minutes or until the surface of the cake cracks, and when you insert a toothpick, it comes out clean and dry.