Tenerina Cake
Also known as Montenegrin Cake, Montenegrin Queen
Cake (in honour of Elena Petrovich from Montenegro, Vittorio Emanuele III's
sweet bride with tender heart, Vittorio Emanuele was the italian king at that
time), in Ferrara they call it Torta Tacolenta, a slang expression related to
it's lite glueing internal that gets melted in mouth, giving delicious
sensations to palate.
Ingredients for cake:
-
250 gr (8 3/4 oz) dark chocolate (50% cocoa) [*]
-
100 gr (3 1/2 oz) sugar [*]
-
100 gr (3 1/2 oz) butter
-
3 eggs
-
3 full-up flour spoons
Using a larger pan:
-
330 gr (11 1/2 oz) dark chocolate [*]
-
135 gr (4 3/4 oz) sugar [*]
-
135 gr (4 3/4 oz) butter
-
4 eggs
-
4 full-up flour spoons
[*]: see extra-dark and milk chocolate note below
Cake preparation:
Melt butter and chocolate at Marie Bain (see note).
Apart work with shaker sugar, eggs (yolk and white), then gradually add flour,
work again, then add melted butter and chocolate and melt well with a spoon.
Sleeve the pan with buttered aluminium sheet or use cooking paper, stretch
dough on it to get 2 cm (3/4 ") thickness. If you don'have an adequate pan
to get the correct thickness change the ingredients amount proportionally. Cook
in an already warmed-up oven at 170°C (340 °F) for 30 minutes.
When still warm overthrow it, cut small tiles then
snow icing sugar; once cold it's difficult to be cut (crumbles).
Note:
Normally to get a softer cake yolk and egg white are
shaked separately. In this case egg has to be shaked without separation because
we want to get an unleavened creamy dough. This is the first secret of this
cake.
Note:
Should not be fully cooked: the best is when you get
a lite crisp external that reveals a soft chocolate heart.
This is the second (and most important) secret of
this cake. When just cooked has to look like still uncooked !. Please respect
the indicated width, cooking temperature and time.
Note:
Do not eat it warm it is important to wait until the
external crust and the soft inside is formed.
Note:
Extra-dark lovers can use extra-dark chocolate.
Milk chocolate lovers can double the sugar amount.
Note:
Bain Marie (also known as Double boiler or Mary's
bath) is a cooking technique where one container with food to be cooked is
placed in another, larger pan containing water that is at the simmering point.
This method surrounds the food with very gentle heat and is used for cooking or
just melting food like butter, chocolate ...
Boiling water guarantees a constant 100 °C (212 °F)
temperature; to be pedantic this is true at 'normal' pressure levels (at sea
level). Altitude variations slightly changes the temperature: less than 1 °C
(1/2 °F).
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