ITALIAN CHOCOLATE CAKE "TENERINA"
INGREDIENTS
Bitter chocolate - 200 g
Ricotta - 100 g
Wheat flour – 60 g
Sugar – 100 g
Butter – 50 g
Eggs – 3 PCs.
Milk - 2 tbsp
THE COOKING PROCESS
Offer to cook megacolony Italian cake "Tenerina". Its name in Russian language can be translated as "sissy", and it is fully consistent with this dessert. Incredibly soft, melting in your mouth cake for a perfect end to a festive lunch or a romantic dinner.
To make an Italian chocolate cake "Tenerina" should immediately prepare a grocery list.
Ingredients for the Italian chocolate cake "Tenerina"
Ricotta RUB through a sieve or beat with a mixer at low speed.
Beat ricotta with a mixer
In a saucepan put the chopped chocolate, butter and melt in a water bath.
Add the butter and chocolate
Proteins separated from the yolks. Chocolate cool slightly and enter one yolks, beating well each time with a mixer.
Beat chocolate
Enter the sifted flour, ricotta, milk and beat again until smooth.
Add the flour and beat
Separately beat the whites slightly, then gradually add sugar, beat until stable peaks.
Beat egg whites with sugar
Gently upwards to introduce proteins into the chocolate mass.
Stir the dough
Put the dough in a detachable form diameter 20 cm with parchment paper and flatten. Bake in a preheated 170 degree oven for 20 minutes. Willingness to check with a skewer (the skewer on the edges of the cake should be dry and the center is moist).
Put the dough in the form
Cool cake to room temperature and refrigerate for 2 hours. Italian chocolate cake "Tenerina" is ready. Bon appetit!
Your cake has a really nice texture. Great presentation!
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