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Recipe by eli_passion_food
Taste the Gluten-free Tenerina Cake: an Italian dessert with a soft center, dark chocolate and powdered sugar. Learn more and make it now!
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Melt the butter and dark chocolate in a bain-marie.
Step 2 of 7: Whip the egg whites until stiff peaks form. Then add the sugar and keep whipping to obtain a meringue.
Step 3 of 7: Add the egg yolks and vanilla powder to the melted chocolate and butter.
Step 4 of 7: Also add the meringue, gently folding from the bottom up so it does not deflate.
Step 5 of 7: Finally, add the sifted starch and unsweetened cocoa, always mixing gently.
Step 6 of 7: Pour into a non-stick mold (I use silicone ones, which also have beautiful shapes) and bake in a preheated static oven at 180 degrees for about 20 minutes (always do the toothpick test to check doneness).
Step 7 of 7: When it is cold, unmold and decorate with powdered sugar.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving79 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,308 kJ313 kcal | 1,661 kJ397 kcal |
| Fat | 20.16 g | 25.6 g |
| of which saturated fatty acids | 11.18 g | 14.2 g |
| Carbohydrates | 27.96 g | 35.51 g |
| of which sugars | 25.32 g | 32.15 g |
| Fibre | 2.54 g | 3.22 g |
| Protein | 5.26 g | 6.68 g |
| Salt | 0.1 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
