Tenerina Cake
Ingredients
Instructions
- preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin.
- in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside.
- using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy.
- add the chocolate and beat until well combined.
- add the flour.
- using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt. beat till stiff.
- fold the whites into the chocolate mixture.
- pour into tin.
- cook for 30 minutes.
- cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling.
- dust with icing sugar to serve.
Nutrition & Diet Analysis (per serving)
684
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).