INGREDIENTS
- 200 g of 70% dark chocolate;
- 100 g butter;
- 4 medium eggs;
- 120 g of granulated sugar;
- 60 g of corn starch or potato starch (this is the gluten-free version, you can easily use 60 g of 00 flour for cakes);
- 80 g of toasted and chopped hazelnuts
STEP
- Melt the chocolate and butter in pieces in a bain-marie, once it has melted and mixed well, remove from the heat and allow to cool;
- Pour the melted chocolate with the butter into a bowl, add the egg yolks one at a time, the sifted starch and mix well;
- In a separate bowl, beat the egg whites until stiff and gradually add the sugar;
- Pour the whipped egg whites into the chocolate mixture and mix gently;
- Add the hazelnuts (which we toasted and chopped) and mix;
- Butter and flour a 24 cm diameter mould and pour in the mixture;
- Cook in a hot oven at 180 degrees for approximately 15/18 minutes;
- The cake should be moist and creamy inside;
- Remove from the oven, let cool, transfer to a nice dessert tray and serve with a nice coffee… super good!!!
- Chef Nina Bellino
NOTE
Store the tenerina cake for 3-4 days under a glass bell jar, it can also be frozen.
