Torta Tenerina — Original Italian Recipe

A rich, soft-centered chocolate cake from Ferrara, known for its delicate, melt-in-your-mouth texture.

⚠️ 5 Mistakes to Avoid:

1. Overbaking:
   Torta Tenerina should stay moist and slightly gooey inside. Overbaking makes it dry and takes away its signature soft texture.

2. Underbaking:
   On the other hand, undercooking can leave it too soft and difficult to slice. Stick closely to the recommended baking time.

3. Wrong pan size:
   A pan that’s too large or too small will affect cooking. Use a 22 cm (9-inch) springform pan to ensure even baking and easy unmolding.

4. Adding all egg whites at once:
   For a light texture, carefully fold in stiff egg whites gradually, preserving the airiness without deflating the batter.

5. Overheating the chocolate:
   Chocolate can burn easily, becoming bitter. Always melt it gently over low heat or in short microwave bursts, stirring often.

🍰 Ingredients:

• 200 g dark chocolate

• 130 g sugar

• 100 g butter

• 40 g flour

• 3 eggs

• 1 pinch of salt

• 3 tablespoons milk

👩‍🍳 Preparation:

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