Torta Tenerina (or Tacolenta) is a no-yeast chocolate cake with very little flour. It comes from the city of  Ferrara located in Emilia Romagna region and known for its Renaissance architecture, historic city walls, and rich culinary traditions. 

About Torta Tenerina:
Torta Tenerina originated in Ferrara, Italy, in the early 20th century created by local bakers for the townspeople, not the nobility, who wanted a gooey rich chocolate dessert with minimal flour. The result is a thin, tender cake with a melt-in-the-mouth center. The name Tenerina comes from the Italian word “tenera”, meaning tender. 

Serves 6 (fills a Ø22 cm cake mould) , Preparation 15 mins, Cooking 30 mins

  • 200 g dark chocolate (75%) – 7 oz
  • 120 g unsalted butter – ½ cup (4 tbsp)
  • 100 g caster sugar – ½ cup
  • 40 g Italian 00 flour (or all-purpose; for gluten-free use rice flour) – ~⅓ cup
  • 3 large eggs at room temperature 
  • a pinch of salt

 

Method

1: Preheat and Prepare

Preheat the oven to 180°C (350°F). Butter and flour a 22 cm (9-inch) cake pan.

2: Melt Chocolate and Butter

Melt the chocolate with butter in a bain-marie (or microwave in short intervals) until smooth and creamy.

 3: Prepare Egg Yolks

Separate the egg yolks from the whites. Whip the yolks with sugar until frothy.

 4: Combine Chocolate and Yolks

Add the melted chocolate-butter mixture to the yolks and sugar, mixing well. Sift in the flour and stir until smooth.

Tip: If the mixture is too thick, add a little milk to make it creamy.

 5: Whip Egg Whites

Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the chocolate mixture from bottom to top to keep it airy.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan. Bake at 180°C (350°F) for about 25 minutes. The top may crack — that’s perfect!

Step 7: Cool and Serve

Let the cake cool, then dust with icing sugar. Serve slices as a tender, fudgy dessert that melts in the mouth.

Tips for Perfect Torta Tenerina

  • Use good-quality dark chocolate (70%) for a rich flavour.

  • Let eggs reach room temperature for better volume in the whites.

  • For a gluten-free version, substitute the flour with rice flour.

 

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