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.
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.