Torta Tenerina Creamy Chocolate Cake

L'Antro dell'Alchimista
Reviews(1)
Torta Tenerina Creamy Chocolate Cake
30
5
730
50

Description

These biscotti-like cookies are infused with vanilla, flecked with orange zest and studded with almonds. Once mixed, the elastic-like dough is formed into long rolls, brushed with egg yolk and baked until golden. After they're removed from the oven, the cookies are sliced, returned to the tray and baked again. They will keep for several days in an airtight container in a cool, dry place. Serve them with a pot of French press coffee for dunking.

Ingredients

200 grams dark chocolate
100 grams butter
200 grams sugar
4 eggs
2 tablespoons corn starch

Directions

1Preheat the oven to 200C.
2Beat the egg yolks with the sugar until foamy.
3Add the chocolate/butter mixture.
4Add the cornstarch.
5Beat the egg whites with a pinch of salt to stiff peaks, and fold them into the egg yolk batter carefully.
6Bake for 25 minutes, the first 5 minutes at 200C then lower the temperature to 180C for the remainder of the time. The outside of the cake will have a crisp crust, while the inside will be a chocolaty creamy center. Serve warm with cold custard or whipped cream, or simply sprinkled with powdered sugar.
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NutritionView more

730Calories
Sodium10%DV230mg
Fat63%DV41g
Protein18%DV9g
Carbs28%DV84g
Fiber16%DV4g

PER SERVING *

Calories730Calories from Fat370
% DAILY VALUE*
Total Fat41g63%
Saturated Fat24g120%
Trans Fat
Cholesterol270mg90%
Sodium230mg10%
Potassium360mg10%
Protein9g18%
Calories from Fat370
% DAILY VALUE*
Total Carbohydrate84g28%
Dietary Fiber4g16%
Sugars74g148%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.