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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 20 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: MEDIUM
8 OZ. DARK CHOCOLATE
1/2 CUP UNSALTED BUTTER
2 EGGS, SEPARATED
1/2 CUP GRANULATED SUGAR
2 TBLSPOONS ALL PURPOSE FLOUR
1 PINCH OF SALT
RECIPE
HEAT OVEN AT 350°F
MELT THE CHOCOLATE IN A DOUBLE BOILER OVER MEDIUM TO LOW HEAT, STIRRING WITH A SPATULA, ADD THE BUTTER AND STIR UNTIL THE BUTTER IS MELTED. SET A SIDE
IN A MEDIUM BOWL PLACE THE EGG WHITES AND A PINCH OF SALT AND BEAT UNTIL STIFF. SET A SIDE
IN A LARGE BOWL BEAT THE EGG YOLKS AND THE SUGAR
WHEN THE EGGS AND SUGAR ARE LIGHT YELLOW, ADD THE CHOCOLATE MIXTURE, BEATING CONSTANTLY
ADD THE FLOUR AND BEAT
FOLD IN THE EGG WHITES
LINE A 9-INCH SPRING FORM PAN WITH PARCHMENT PAPER, THEN BUTTER AND COCOA THE PAN
PUT THE BATTER IN THE SPRING FORM PAN AND PLACE IT IN THE PREHEATED OVEN FOR 25-30 MINUTES. TURN OFF THE OVEN AND CRACK IT OPEN AND LET THE CAKE COOL
TAKE THE TORTA TENERINA OUT OF THE OVEN AND SERVE WITH POWDERED SUGAR. BUON APPETITO!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES