Torta tenerina with the Thermomix, Ferrara's chocolate cake

Riccardo pulled this one out of the oven, following the Ferrara tradition: very little flour, a soft center that stays almost molten, and that top crust that cracks on its own in the oven, no extra work needed. It looks like an involved bake but it comes together in just a few steps, with really one true secret: whipping the egg whites separately.

Why the center stays soft

The name "tenerina" (the tender one) describes exactly what needs to happen: unlike a sponge cake or a regular chocolate cake, here you're not aiming for a full bake. The combination of very little flour (just 50 g for four eggs and 200 g of chocolate) and a short baking time keeps the center soft, almost creamy, while the edges and top set properly.

Add more flour or bake it longer and you'll still get a good chocolate cake, but you'll lose exactly what makes torta tenerina special.

The whipped egg whites: the step that decides everything

Just like in the Sacher cake, the structure here comes almost entirely from the air whipped into the egg whites, done first in a perfectly clean and dry bowl. Even a trace of fat or a speck of yolk stops them from whipping properly: if a bit of yolk falls in while you're separating the eggs, lift it out with a piece of eggshell, it works better than any spoon.

When you fold them into the chocolate mixture, move the spatula from the bottom up, gently: every rough movement is air lost, meaning a flatter cake with less lift on top.

How to tell when it's done

This is the trickiest part of the recipe, because the classic toothpick test doesn't work here: a clean toothpick means you've overbaked it. Look at the top instead: once it's dry to the touch and starting to crack slightly, take it out. The center will still look soft through the crack, and that's exactly how it should be.

The time given (25 minutes at 180°C in a 24 cm pan) is a solid starting point, but every oven runs a little differently: the first time, check it a couple of minutes before the end.

Variations

• With hazelnuts: 50 g of toasted, roughly chopped hazelnuts, folded into the batter along with the flour.
• Gluten-free: swap the plain flour for the same amount of rice flour, the result barely changes.
• With a scoop on the side: a warm slice with a scoop of coffee gelato is a pairing that never fails.

Storage

Keeps at room temperature under a cake dome for 2-3 days: the soft center holds up well, though it's still best on the first or second day. Don't refrigerate it: the cold dries it out and it loses the texture that makes it what it is.