My love affair with Torta Tenerina was borne over a candle-lit evening at an Italian trattoria – flourless, dense, deeply rich, with a crust so thin it shatters the moment your fork touches it, giving way to something closer to ganache than cake. Truly, there is a lot to love about this classic chocolate cake originating from Ferrera Italy.

What’s particularly remarkable about Torta Tenerina, is that it is made with just five simple ingredients and without any flour or leavening. The egg whites do all the structural work instead, which is why the top sinks slightly and crackles as it cools, creating a meringue-like crust.

As far as chocolate cakes go, this one is as indulgent and decadent as you’d crave, but startlingly light and perfect for every dinner party, celebration or simply treating yourself. Serve it chilled with a generous dusting of cocoa powder and a swoop of vanilla ice cream or softly whipped cream. However you choose to enjoy it, there’s only one thing left to do — DIVE IN!

How To Make This Flourless Torta Tenerina

Prepare the cake tin. Preheat the oven to 180°C. Grease and line a 6-inch cake tin with baking paper, ensuring the base and sides are well prepared for easy removal after baking.
Melt the chocolate and butter. Place the chopped dark chocolate and butter in a heatproof bowl and melt together until completely smooth. Set aside to cool slightly while you prepare the eggs.
Whip the egg yolks. In a large bowl, whisk the egg yolks together with half the caster sugar until the mixture becomes pale, thick and creamy.
Beat the egg whites. In a separate clean bowl, beat the egg whites with the remaining caster sugar until they reach medium peaks. The mixture should be glossy and hold its shape while still remaining soft.

Combine the chocolate mixture. Pour the cooled chocolate and butter mixture into the whipped egg yolks and stir until fully incorporated.

Fold in the egg whites. Gently fold the beaten egg whites into the chocolate mixture in 2–3 additions, taking care not to knock out too much air. This helps create the cake’s beautifully light texture beneath its crisp crust.

Fold in the dry ingredient. Sift the cornflour over the batter and gently fold through until no streaks remain.
Bake. Pour the batter into the prepared cake tin and gently tap it on the work surface to remove any large air bubbles. Bake for 17–20 minutes, or until the edges are set and a skewer inserted into the centre comes out with a few moist, fudgy crumbs attached. Be careful not to overbake, as the cake’s signature texture comes from its soft, gooey centre.

Cool and serve. Allow the cake to cool completely before transferring it to the fridge to chill. Just before serving, dust generously with cocoa powder. Slice, serve and DIVE IN!

Torta Tenerina (Italian Flourless Chocolate Cake)

This classic Italian flourless chocolate cake is set apart by a meringue-like crust which breaks apart to reveal an intensely-rich, fudgy centre. Made wth just five ingredients, it's startlingly-simple but deliciously-decadent.

Rate this recipe

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Course Dessert

Cuisine Italian

Servings 6

Ingredients

100 g dark chocolate, chopped
55 g unsalted butter
2 eggs, separated
70 g caster sugar, divided
1½ tbsp cornflour
cocoa powder, for dusting

Instructions

Preheat the oven to 180°C. Grease and line a 6-inch cake tin.
Melt the chocolate and butter together until smooth. Set aside to cool slightly.
Whisk the egg yolks with 35g caster sugar until pale, thick and creamy.
Stir the cooled chocolate-butter mixture into the whipped egg yolks until fully combined.
Gently fold the beaten egg whites into the chocolate mixture in batches, taking care not to deflate the batter.
Sift in the cornflour and fold through until no visible flour streaks remain.
Pour the batter into the prepped tin. Bake for 17–20 minutes, or until the edges are set and the centre remains slightly fudgy (a toothpick plunged in the centre may return moist).
Allow the cake to cool completely before chilling in the fridge. Dust generously with cocoa powder just before serving. Slice, serve and DIVE IN!

Notes

Avoid overbaking this cake, as its signature texture comes from the soft, gooey centre. For the best flavour and texture, chill the cake before serving and dust with cocoa powder just before slicing.

Keyword best chocolate cake recipes, easy chocolate dessert, flourless chocolate cake, flourless chocolate cake recipe, gluten free chocolate cake, italian dessert