Tenerina Cake – Montenegrin Queen Cake

Also known as Montenegrin Cake, Montenegrin Queen Cake (in honor of Elena Petrovich from Montenegro, Vittorio Emanuele III’s sweet bride with tender heart, Vittorio Emanuele was the Italian king at that time), in Ferrara they call it Torta Tacolenta, a slang expression related to it’s lite gluing internal that gets melted in mouth, giving delicious sensations to palate.

Tenerina Cake – Montenegrin Queen Cake

Ingredients for cake:
                 250 gr (8 3/4 oz) dark chocolate (50% cocoa) [*]
                 100 gr (3 1/2 oz) sugar [*]
                 100 gr (3 1/2 oz) butter
                 3 eggs
                 3 full-up flour spoons
Using a larger pan:
                 330 gr (11 1/2 oz) dark chocolate [*]
                 135 gr (4 3/4 oz) sugar [*]
                 135 gr (4 3/4 oz) butter
                 4 eggs
                 4 full-up flour spoons
[*]: see extra-dark and milk chocolate note below
Cake preparation:
Melt butter and chocolate at Marie Bain (see note). Apart from work with shaker sugar, eggs (yolk and white), then gradually add flour, work again, then add melted butter and chocolate and melt well with a spoon. Sleeve the pan with buttered aluminum sheet or use cooking paper, stretch the dough on it to get 2 cm (3/4 “) thickness. If you don’t have an adequate pan to get the correct thickness change the amount of the ingredients proportionally. Cook in an already warmed-up oven at 170°C (340 °F) for 30 minutes.
When still warm overthrow it, cut small tiles then snow icing sugar; once cold it’s difficult to be cut (crumbles).
Note:
  • Normally to get a softer cake yolk and egg white is shaken separately. In this case, egg has to be shaken without separation because we want to get an unleavened creamy dough. This is the first secret of this cake.
  • Should not be fully cooked: the best is when you get a lite crisp external that reveals a soft chocolate heart.
  • This is the second (and most important) secret of this cake. When just cooked has to look like still uncooked !. Please respect the indicated width, cooking temperature and time.
  • Do not eat it warm it is important to wait until the external crust and the soft inside is formed.
  • Extra-dark lovers can use extra-dark chocolate.
  • Milk chocolate lovers can double the sugar amount.
Tip:
Bain Marie (also known as Double boiler or Mary’s bath) is a cooking technique where one container with food to be cooked is placed in another, larger pan containing water that is at the simmering point. This method surrounds the food with very gentle heat and is used for cooking or just melting food like butter, chocolate …
Boiling water guarantees a constant 100 °C (212 °F) temperature; to be pedantic this is true at ‘normal’ pressure levels (at sea level). Altitude variations slightly changes the temperature: less than 1 °C (1/2 °F).

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