Torta Tenerife, gluten-free and yeast-free Italian recipe for chocolate fans
The Italian pastry keeps many traditional recipes that delight the sweet tooth. And most are simple, with few ingredients, with their undeniable humble past that bears so much resemblance to our own gastronomy. This chocolate tangerine cake is an irresistible temptation for which we do not need yeast and which can also be made gluten free.
The most typical preparation of the cake uses a wider mold, about 23-24 cm in diameter, which usually leaves a finer profile in the crumb. But I encourage you to use a smaller mold without problem, which will give us a much tastier thickness to bite and taste the different textures of its seductive crumb.
We have reduced the amount of original sugar - sometimes even higher - because, using good chocolate, it is a shame to mask so much its original flavor. Here everyone can use the dark chocolate they like the most, with a more or less high percentage of cocoa, a minimum of 70% being recommended. But, above all, that it is good quality chocolate, not necessarily the so-called "dessert".
If you do not have cornstarch - starch or cornstarch - you can use another starch, normal baking flour if you do not have problems with gluten, or even almond flour, although it could change the texture slightly. In any case, an exquisite cake with a deep chocolate flavor will come out, in which it is essential not to go over the oven.
IngredientsFor 8 people
- Egg M 4
- Sugar 100 g
- Dark chocolate 200 g
- Unsalted butter 100 g
- Cornstarch 50 g
- Vanilla essence (optional) 5 ml
- Salt 2 g
- Icing sugar to serve
How to make chocolate tangerine cakeDifficulty: medium
- Total time 55 m
- Elaboration 20 m
- Cooking 35 m
Preheat the oven to 180ºC and prepare a round mold with a removable bottom, minimum with a diameter of 20 cm. If it is larger, the cake will come out finer, in the classic style, and vice versa. The most comfortable thing is to line the bottom with baking paper and grease the sides with butter and cornstarch.
Separate the whites from the yolks of the eggs, breaking them in a separate container to avoid cross contamination if any piece of shell is broken. Set the whites aside.
Break the chocolate and melt in a bain-marie. The more we chop it, the faster it will melt. Chop the butter. Once the first is melted, add the butter, mix well to incorporate, remove from the heat and add the vanilla and salt.
Beat the egg yolks and half the sugar with a whisk, several minutes until they are pale in color and have a fluffy texture. Add the sifted cornstarch, and beat until incorporated. Clean the rods very well and dry them.
Semi-assemble the reserved whites, add the rest of the sugar little by little, without stopping to beat, and continue beating until you have a kind of shiny and very fluffy meringue. Add the melted chocolate with the butter to the yolk mixture, stirring well with the rods, and add the whites mounted in three batches.
Combine with enveloping movements after each addition, using a pastry tongue or flexible spatula. Finish mixing, trying to scrape the bottom of the bowl well, until you have a homogeneous mass. Bring the mold and bake for 30-35 minutes.
Check the point by clicking with a toothpick in the center, which should be slightly stained with crumbs. Wait a little outside the oven before carefully unmolding and let cool completely on a wire rack. Decorate with icing sugar.