Torta Tenerina | Italian Chocolate Brownie Recipe

By Alina Fridman

Italian cuisine evokes images of a rich tapestry of flavors, with pasta taking a revered position as a cultural emblem. Yet beyond the well-known landscape of noodles and marinara, Italy offers a treasure trove of luscious desserts that sing praises to the sweet tooth, from the classic Tiramisu to the delicate Panna Cotta. For those captivated by chocolate's deep, soul-stirring richness, the Torta Tenerina awaits to charm and seduce.

The Torta Tenerina, a thin, flourless chocolate cake that glistens with butter, milk, and a generous amount of dark chocolate, eschews yeast in favor of a delicate, velvety texture. It's a dessert that prompts one to fall in love – not just mildly, but with an impassioned fervor that only chocolate can inspire.

Leading us through this culinary romance is Chef Alessandra "Ale" Gambini, also known as "A Queen in the Kitchen." A Los Angeles-based Italian food ambassador, writer, certified chocolate sommelier, and WorldChefs accredited Tea Master, Chef Ale crafts a Torta Tenerina that is nothing short of remarkable.

Generously, Chef Ale has shared her recipe, which can also be discovered in her engaging book, "No Ketchup on Spaghetti." As enticing as the cake itself, her instructions provide a quick and accessible path to chocolate indulgence.

TORTA TENERINA

INGREDIENTS

7 ounces dark chocolate, broken into artistic chunks
8 tablespoons unsalted butter, carefully diced
2 eggs, lovingly separated
1 gentle pinch of salt
6 tablespoons granulated sugar
2 tablespoons flour type 00
4 tablespoons whole milk
A whimsical dusting of powdered sugar

DIRECTIONS

Preheat the oven to a warm embrace of 325°F.
Grease a 9-inch cake pan with baking spray, tenderly line it with parchment paper, then grace the paper with another gentle greasing. Set aside with care.
Melt the dark chocolate using a bain-marie or microwave. Allow it to cool to a luxurious silkiness.
Place the diced butter into the melted chocolate, stirring with a wooden spoon until they become one harmonious blend.
With enthusiasm, beat the sugar and egg yolks until golden and effervescent.
Add the chocolate fusion, the flour, and the milk, and continue to beat until creamy and smooth, like a soft serenade.
Whip the egg whites with a pinch of salt until stiff peaks form, like the waves of a tempestuous sea.
Gently fold the whipped egg whites into the cake batter with a caressing touch.
Adorn the cake pan with the batter and bake for a graceful 25 to 30 minutes or until a wooden toothpick emerges clean.
Allow the cake to cool completely in its pan, then unmold with gentle hands onto a serving plate. Top off with a soft cloud of powdered sugar and present with pride.