Coffee-Tender Cake (Torta Tenerina al Caffè)
If you’re craving a decadent yet simple dessert that combines the rich flavor of dark chocolate with the aromatic notes of coffee, the Coffee-Tender Cake, or Torta Tenerina al Caffè, is just the recipe you need. This classic Italian dessert is a true crowd-pleaser, known for its tender, fudgy texture and deep, indulgent flavors. Ideal for coffee lovers, this cake offers a delightful blend of melted chocolate and a hint of espresso, making it perfect for a special occasion or a cozy afternoon treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 200g |
| Sugar | 150g |
| Butter | 100g |
| All-purpose flour | 60g |
| Coffee | 30ml |
| Eggs | 3 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 315 kcal |
| Protein | 4g |
| Carbohydrates | 38g |
| Sugars | 27g |
| Fat | 17g |
| Saturated fat | 10g |
| Fiber | 2g |
| Sodium | 70mg |
Instructions
Step 1: Prepare the Coffee
Start by preparing the coffee using a moka pot. Fill the boiler with cold, preferably low-calcium water, up to the safety valve. Ensure you don’t press the ground coffee with a spoon, as this can affect the extraction. Screw the moka pot tightly, place it on the stove, and heat it until the coffee starts brewing. The strong, aromatic coffee will add a rich depth of flavor to your cake, so make sure it’s freshly brewed.
Step 2: Melt the Chocolate and Butter
While the coffee is brewing, move on to melting the dark chocolate and butter. Break the chocolate into small pieces and place it in a saucepan over low heat. Allow the chocolate to melt slowly, stirring occasionally to prevent burning. Add the butter to the melted chocolate, and stir until completely dissolved. Once melted and well combined, remove the saucepan from the heat and allow the mixture to cool slightly.
Step 3: Mix the Egg Yolks and Sugar
While waiting for the chocolate mixture to cool, crack the eggs and separate the yolks from the whites. Place the egg yolks in a large mixing bowl and add the sugar. Using a hand whisk or an electric mixer, beat the yolks and sugar until the mixture becomes smooth and slightly creamy.
Step 4: Combine the Chocolate and Coffee with the Yolks
Once the chocolate-butter mixture has cooled enough, add it to the yolk-sugar mixture. Stir well to combine, ensuring a smooth, even consistency. Next, pour in the freshly brewed coffee and mix thoroughly. This addition of coffee will deepen the cake’s flavor and give it that signature “coffee-tender” twist.
Step 5: Sift the Flour and Incorporate It
In a separate bowl, sift the all-purpose flour to remove any lumps. Gradually add the flour to the chocolate-yolk mixture, stirring continuously. Use a stand mixer or a hand whisk to ensure everything is well combined. The batter should be smooth and free of any lumps, with a rich, velvety texture.
Step 6: Beat the Egg Whites
In another clean bowl, place the egg whites. Add a pinch of salt and half of the remaining sugar. Using a hand mixer, beat the egg whites until stiff peaks form. The egg whites should hold their shape firmly when lifted, and the mixture should appear glossy and smooth.
Step 7: Fold in the Egg Whites
Carefully fold the beaten egg whites into the chocolate mixture. Start by adding a spoonful of egg whites to lighten the batter, then gently incorporate the rest. Be sure to fold from the bottom up to preserve the airiness of the egg whites, which will help the cake rise and maintain its tender texture.
Step 8: Prepare the Cake Pan
Take a 24 cm (9.5-inch) round cake pan and line it with parchment paper. This will prevent the cake from sticking to the sides, allowing for easy removal once it’s baked. Pour the prepared batter into the pan, spreading it evenly to ensure uniform baking.
Step 9: Bake the Cake
Preheat your oven to 180°C (350°F). Place the cake pan in the oven and bake for 25-30 minutes, or until the cake is set on the edges but still slightly soft in the center. The cake should have a slightly cracked surface with a fudgy consistency when you cut into it. If you prefer a denser, more gooey center, reduce the baking time slightly.
Step 10: Let It Cool and Serve
Once the cake is baked, carefully remove it from the oven. Allow it to cool in the pan for about 10 minutes. After that, gently remove the cake from the pan and transfer it to a serving plate. Be careful, as the cake is delicate and could break easily if handled roughly.
Step 11: Final Touch
You can serve the Torta Tenerina al Caffè as it is, or dust it with powdered sugar for an added touch of elegance. A dollop of whipped cream or a scoop of vanilla ice cream would also complement this dessert beautifully. The cake’s rich, tender texture combined with the intense chocolate and coffee flavors will leave everyone coming back for another slice.
Tips and Variations
- For a stronger coffee flavor: You can increase the amount of coffee to 40ml or even 50ml, depending on how bold you want the coffee notes to be.
- For a gluten-free version: Replace the all-purpose flour with a gluten-free flour blend. Just make sure to sift the flour mixture well to maintain the cake’s smooth texture.
- Add a twist: Try adding a pinch of cinnamon or vanilla extract to the batter for an additional layer of flavor that pairs wonderfully with both chocolate and coffee.
Enjoy this Torta Tenerina al Caffè as a special treat for your next gathering or a perfect end to any meal. With its melt-in-your-mouth consistency and rich coffee-chocolate flavor, it’s sure to impress anyone who takes a bite!
