Torta Tenerina with Lambrusco Sauce
By Sarah Entwistle, @supperbysarah_
Torta Tenerina with Lambrusco Sauce
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
6-8 Slices
Torta Tenerina is an indulgent flourless chocolate cake from Ferrara that’s naturally gluten-free and packed with flavor. With a creamy, fudgy interior and a thin, crisp crust, this cake is all about that rich chocolate experience. To make things feel extra decadent, we create a silky sauce made from Lambrusco, a sparkling red grape local to the region, which also makes for a killer wine pairing. To elevate your presentation, top the cake with a simple dusting of powdered sugar and dazzle your guests.
Special Equipment:
Round cake pan
Fine mesh strainer
Parchment paper
Ingredients:
- 2 large eggs, separated
- 7 tablespoons unsalted butter
- 4 ounces dark chocolate (70% preferred)
- 1 cup plus 3 1/2 tablespoons cane sugar
- 1/2 cup powdered sugar, plus more for dusting
- 2 tablespoons potato starch
- 2 cups Lambrusco wine
Method:
Prepare the ingredients
Heat oven to 350 degrees. Butter an 8-inch cake pan and line the bottom with parchment paper. In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the powdered sugar until it’s smooth and creamy.
Heat oven to 350 degrees. Butter an 8-inch cake pan and line the bottom with parchment paper. In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the powdered sugar until it’s smooth and creamy.
Start the cake batter
Fill a medium pot with a few inches of water and bring it to a simmer; place a heatproof bowl on top with the chocolate, ensuring the water in the bottom pot does not touch the bowl. Whisk continuously until the chocolate is smooth and fully melted. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in the egg yolks one at a time and stir in the potato starch.
Fill a medium pot with a few inches of water and bring it to a simmer; place a heatproof bowl on top with the chocolate, ensuring the water in the bottom pot does not touch the bowl. Whisk continuously until the chocolate is smooth and fully melted. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in the egg yolks one at a time and stir in the potato starch.
Beat the egg whites and finish the batter
In a separate medium bowl, beat the egg whites with a hand mixer for about 4 to 5 minutes, or until soft peaks form. Gradually beat in 3 1/2 tablespoons of sugar and continue beating until firm peaks develop, another 2 to 3 minutes. Working in batches, carefully fold the egg whites into the chocolate mixture until just combined.
In a separate medium bowl, beat the egg whites with a hand mixer for about 4 to 5 minutes, or until soft peaks form. Gradually beat in 3 1/2 tablespoons of sugar and continue beating until firm peaks develop, another 2 to 3 minutes. Working in batches, carefully fold the egg whites into the chocolate mixture until just combined.
Bake the cake
Scrape the batter out of the bowl, and spread it in the cake pan. Place in the oven and bake for 18 to 20 minutes, or until a knife comes out clean after inserting into the center of the cake. Remove from the oven, place on a wire rack and allow to cool completely, for about 2 hours. Note: the cake will slightly sink as it cools.
Scrape the batter out of the bowl, and spread it in the cake pan. Place in the oven and bake for 18 to 20 minutes, or until a knife comes out clean after inserting into the center of the cake. Remove from the oven, place on a wire rack and allow to cool completely, for about 2 hours. Note: the cake will slightly sink as it cools.
Make the Lambrusco reduction
Meanwhile, heat the Lambrusco and the remaining cup of sugar in a small, high-sided pot. Cook on medium-high heat, stirring occasionally, until the liquid has been reduced by three quarters and has the consistency of a thick syrup. Turn off the heat and let cool.
Finish and serveMeanwhile, heat the Lambrusco and the remaining cup of sugar in a small, high-sided pot. Cook on medium-high heat, stirring occasionally, until the liquid has been reduced by three quarters and has the consistency of a thick syrup. Turn off the heat and let cool.
Carefully unmold the cake, peel off the parchment paper, and invert onto a serving dish so the crackly surface is on top. Generously sift powdered sugar over the top and drizzle with the lambrusco sauce. Enjoy!