Torta tenerina, known as flourless chocolate cake or fallen chocolate cake, is dark and rich with a cloud-like texture. She has a crispy crackly top and an airy chocolate center.


dark chocolate salted butter unsweetened cocoa powder fine sea salt vanilla extract eggs granulated sugar

STEP 1: Place chopped chocolate and butter over medium-low heat. Stir frequently until completely melted and smooth.

STEP 2: Stir in cocoa powder, salt and vanilla extract, until they’re completely smooth. Set aside to cool.

STEP 3: Separate the eggs and whip the egg whites with sugar until the meringue is glossy and holds stiff peaks.

STEP 4: Add egg yolks to the chocolate mixture and whisk and whisk aggressively until smooth and thick.

STEP 5: Gently add the egg whites into the chocolate batter in three increments, trying not to deflate.

STEP 6: Gently pour batter into the prepared pan and bake at 350F for 45 minutes. The top will be puffed and crispy.

STEP 7: Dust the top of the cake with cocoa powder and slice (it'll crack on top when you slice it).  Serve with ice cream.

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