Savor the Gluten-Free Tenerina Cake: an Italian dessert with a soft heart, featuring dark chocolate and powdered sugar. Discover more and make it now!
Melt the butter and dark chocolate in a bain-marie.
Whip the egg whites until stiff. Then add the sugar and continue whipping to obtain a meringue.
Combine the egg yolks and vanillin with the melted chocolate and butter.
Also add the meringue, mixing gently from bottom to top to avoid deflating it.
Finally, add the sifted cornstarch and unsweetened cocoa, still mixing gently.
Pour into a non-stick mold (I use silicone ones that also have beautiful shapes) and bake in a preheated static oven at 180 degrees for about 20 minutes (always do the toothpick test to check the cooking).
When it is cold, unmold and decorate with powdered sugar.
Italia, Emilia Romagna
| Energy (kcal) | 392.24 |
| Carbohydrates (g) | 35.27 |
| of which Sugars (g) | 32.01 |
| Fat (g) | 25.22 |
| of which Saturates (g) | 14.22 |
| Protein (g) | 6.62 |
| Fiber (g) | 3.22 |
| Sale (g) | 0.04 |
