Torta tenerina

Preparation

1. STEP 1 OF 8

   Separate the yolks and whites.

2. STEP 2 OF 8

   Add the sugar to the yolks and beat them with a whisk until light and frothy.

3. STEP 3 OF 8

   Melt the chocolate in a bain-marie with the butter cut into cubes.

4. STEP 4 OF 8

   Combine the melted chocolate and butter with the egg and sugar mixture, add the salt and sifted flour.

5. STEP 5 OF 8

   Whip the egg whites and gradually fold them into the mixture with a top-to-bottom motion.

6. STEP 6 OF 8

   Butter and dust a 22 cm mold with cocoa (or use parchment paper) and pour in the mixture.

7. STEP 7 OF 8

   Bake in a preheated static oven at 180°C for about 30 minutes, checking for doneness.

8. STEP 8 OF 8

   Let the cake cool for a few minutes, remove the mold, and dust with powdered sugar.

General Information

Analysis

Macronutrients (100 gr)