Torta Tenerina

Dear friends, this exclusive chocolate cake will blow you off your feet with its simplicity and intense chocolate flavour! Don’t miss to give it a shot!



  • 3 eggs
  • 100 g brown sugar
  • 200 g butter at room temperature
  • 250 g chocolate (with at least 50% cocoa)
  • 70 g flour
  • 3 tablespoons rum



Cut the chocolate in pieces and put it in a pan over low heat. Stir continuously until the chocolate is melted and smooth. Set aside to cool. Separate the egg yolks from egg white. Mix the egg white until you get stiff foam. Set aside. Separately mix egg yolks with sugar until pale and creamy. Add the soft butter piece by piece by mixing continuously until smooth.Ā  Eventually add the melted chocolate and keep mixing until everything turns to a wonderful butter-chocolate creamy mixture. šŸ™‚ Add flour and mix for another minute. At the end, fold in egg white gently by using a whisk. Add the rum and stir shortly once again.

Preheat the oven to 180Ā°C. Put the batter into a 24 cm round cake baking form, lined with baking paper (the best is to use the one with removable bottom). Bake the cake for 25 minutes. It is important to hold the correct baking time. If you leave it longer in the oven, the cake will become dry. This would not be the end of the world and the cake will still taste wonderful, but ideally the Torta Tenerina is still moist in the middle! šŸ™‚

Leave it to cool completely before slicing.

Enjoy the deep and intense chocolate taste! šŸ™‚




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