White Chocolate Tenerina Cake Recipe
A Delightful Dessert for 8 People
Ingredients
| Ingredient | Quantity |
|---|---|
| White chocolate | 300g |
| Butter | 200g |
| All-purpose flour | 80g |
| Eggs | 4 |
| Sugar | 130g |
Nutritional Information (Per Serving Approximation)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 28g |
| Protein | 5g |
| Fat | 22g |
| Saturated Fat | 13g |
| Sugar | 24g |
| Fiber | 0.5g |
Instructions
Step 1: Prepare the White Chocolate
- Start by coarsely chopping the white chocolate.
- Place the chopped chocolate in a heatproof bowl and melt it using the double-boiler method (bain-marie). Stir frequently to ensure a smooth consistency.
Step 2: Prepare the Butter
- While the chocolate is melting, dice the butter into small cubes.
- Once the chocolate has completely melted, add the butter cubes a few at a time, stirring constantly. Continue until the mixture is fully blended and glossy. Remove the bowl from heat and let it cool slightly, stirring occasionally to maintain smoothness.
Step 3: Separate and Prepare the Eggs
- Separate the eggs into yolks and whites, placing them in two separate bowls.
- Add half of the sugar (65g) to the egg whites. Beat them with an electric mixer for about 6 minutes or until they form stiff peaks.
Step 4: Whip the Egg Yolks
- Add the remaining sugar (65g) to the egg yolks. Using the same mixer (clean the beaters first), whisk until the yolks are pale yellow and fluffy.
- Gradually add the cooled chocolate and butter mixture to the yolks, mixing on low speed to combine thoroughly.
Step 5: Combine the Mixtures
- Gently fold the whipped egg whites into the chocolate mixture using a spatula. Use upward, circular motions to prevent deflating the batter.
- Sift the flour over the batter and fold it in delicately until just incorporated.
Step 6: Prepare for Baking
- Line a 24cm round cake pan with parchment paper or grease and flour it to prevent sticking.
- Pour the batter into the prepared pan, leveling the surface with a spatula.
Step 7: Bake the Cake
- Preheat your oven to 180°C (355°F). Bake the cake in the center of the oven for about 45 minutes or until the surface is set and lightly golden.
- Remove the cake from the oven and let it cool completely before removing it from the pan.
Step 8: Decorate and Serve
- Dust the top of the cake with powdered sugar for a touch of elegance.
- Slice and serve this luscious white chocolate tenerina cake to your delighted guests!
Tips for Success
- Use high-quality white chocolate for the best flavor and texture.
- Ensure the melted chocolate mixture cools before combining it with the yolks to avoid curdling.
- Avoid overmixing the batter once the flour is added to keep the cake light and airy.
Enjoy creating this indulgent dessert, and savor the creamy richness of white chocolate with every bite!
