Torta Tenerina Recipe – Moist Chocolate Cake

Ingredients:

• 6 oz. dark chocolate (70-75% cocoa)
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 1 tsp. vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. Melt the chocolate in a double boiler or in the microwave, stirring until smooth.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Sift in the flour and salt, and gently fold the dry ingredients into the butter mixture, being careful not to overmix.
6. Add the melted chocolate and vanilla extract to the mixture and gently fold them in until fully incorporated.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9. Remove from the oven and let the cake cool completely in the pan before removing and serving.

Verdict:

This Torta Tenerina recipe produces a rich and moist chocolate cake that will impress any chocolate lover. The cake has a delicate crust on the outside and a soft, almost melty interior. Its intense chocolate flavor is enhanced by the simple, yet elegant combination of butter, sugar, and vanilla.

Serving Suggestions:

Top the cake with powdered sugar, fresh berries, or a dollop of whipped cream. Serve it alongside a cup of coffee, tea, or a glass of red wine for the ultimate indulgence.