ITALIAN FLOURLESS CHOCOLATE CAKE
Just east of Bologna, Italy, the walled city of Ferrara is known for la torta tenerina, a kind of chocolate cake with an almost creamy interior and a thin, crisp crust. It's a simple confection, and even still, it's said that every baker and home cook has his or her own recipe. This version comes from Eleonora Masiero and Ennio Occhiali at Cusina e Butega, a combination bakery and restaurant.
Provided by Florence Fabricant
Categories cakes, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Butter an 8-inch cake pan. Line bottom with parchment.
- In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the confectioners' sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in potato starch.
- In a medium bowl, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture.
- Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit.
- Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners' sugar over the top, then serve.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 33 milligrams, Sugar 21 grams, TransFat 1 gram
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