TORTA
TENERINA
baranbakery.com
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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.
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Ingredients
dark chocolate salted butter unsweetened cocoa powder fine sea salt vanilla extract eggs granulated sugar
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STEP 1:
Place chopped chocolate and butter over medium-low heat. Stir frequently until completely melted and smooth.
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STEP 2:
Stir in cocoa powder, salt and vanilla extract, until they’re completely smooth. Set aside to cool.
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STEP 3:
Separate the eggs and whip the egg whites with sugar until the meringue is glossy and holds stiff peaks.
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STEP 4:
Add egg yolks to the chocolate mixture and whisk and whisk aggressively until smooth and thick.
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STEP 5:
Gently add the egg whites into the chocolate batter in three increments, trying not to deflate.
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STEP 6:
Gently pour batter into the prepared pan and bake at 350F for 45 minutes. The top will be puffed and crispy.
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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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baranbakery.com
Full Recipe