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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 20 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: MEDIUM
8 OZ. DARK CHOCOLATE
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1/2 CUP UNSALTED BUTTER
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2 EGGS, SEPARATED
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1/2 CUP GRANULATED SUGAR
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2 TBLSPOONS ALL PURPOSE FLOUR
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1 PINCH OF SALT
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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
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IN A MEDIUM BOWL PLACE THE EGG WHITES AND A PINCH OF SALT AND BEAT UNTIL STIFF. SET A SIDE
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IN A LARGE BOWL BEAT THE EGG YOLKS AND THE SUGAR
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WHEN THE EGGS AND SUGAR ARE LIGHT YELLOW, ADD THE CHOCOLATE MIXTURE, BEATING CONSTANTLY
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ADD THE FLOUR AND BEAT
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FOLD IN THE EGG WHITES
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LINE A 9-INCH SPRING FORM PAN WITH PARCHMENT PAPER, THEN BUTTER AND COCOA THE PAN
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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
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TAKE THE TORTA TENERINA OUT OF THE OVEN AND SERVE WITH POWDERED SUGAR. BUON APPETITO!!