Torta Tenerina — Original Italian Recipe

👩‍🍳 Preparation:

1. Melt chocolate & butter:
   Gently melt the chocolate with the butter in a saucepan over low heat or in the microwave. Stop heating while a few pieces remain, then stir until smooth to avoid burning.

2. Separate eggs:
   Divide the yolks from the whites. Beat the egg yolks with half the sugar until light and fluffy.

3. Combine:
   Add the melted chocolate to the yolks and mix gently until well combined. Stir in the sifted flour and warm milk, mixing until smooth.

4. Whip egg whites:
   Beat the egg whites with a pinch of salt and the remaining sugar until stiff peaks form. Gently fold them into the chocolate mixture in batches, using upward movements to keep the batter airy.

5. Prepare the pan:
   Butter and flour a 22 cm (9-inch) springform pan. Pour in the batter and level the surface.

6. Bake:
   Bake in a preheated static oven at 170°C (340°F) for 25–30 minutes. A toothpick inserted into the center should come out moist, but not wet with batter.

7. Cool & serve:
   Let the cake cool completely before removing it from the pan.

Dust with powdered sugar before serving, if desired.
Enjoy your Torta Tenerina – soft, chocolatey, and irresistibly Italian!