Pairs well with Torta Tenerina
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Torta Tenerina
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A rich chocolate cake decorated with hazelnut cream, fresh raspberries, and Maldon salt.
00:30:00 total
Serves 8
medium
Dessert Various
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Ingredients
- eggs - 5 (separate yolks and whites)
- flour - 50 grams (sifted)
- dark chocolate - 250 grams (chopped)
- salted butter - 100 grams (cut into cubes)
- sugar - 115 grams (divided into two portions)
- hazelnut cream - 1 jar (450 grams) (for decoration)
- fresh raspberries - 300 grams (for decoration)
- fresh mint - to taste (for decoration)
- Maldon salt - to taste (for decoration)
Instructions
- Prepare the Chocolate: Melt the chopped chocolate in a bain-marie.
- Mix Egg Yolks: In a bowl, whisk the egg yolks with half of the sugar until frothy.
- Combine Chocolate and Butter: Add the melted chocolate and butter to the yolk mixture and whip.
- Whip Egg Whites: Beat the egg whites with the remaining sugar until stiff peaks form.
- Combine Mixtures: Gently incorporate the egg whites into the chocolate mixture.
- Add Flour: Fold in the sifted flour carefully.
- Bake: Pour the mixture into a lined mold and bake at 180°C for about 30 minutes.
- Decorate: Once cooled, decorate with hazelnut cream, fresh raspberries, mint leaves, and Maldon salt.
