🍫 Gluten free - Tenerina tart

Dessert
Written By Álvaro Culebra

A chocolate lover’s dream from Ferrara, Italy. This dessert is rich, moist, and naturally gluten-free. With a crisp edge and a melt-in-your-mouth center.

A dense, moist chocolate cake from Ferrara, Italy, crackly on top, fudgy in the middle, and beautifully simple. Just chocolate, butter, sugar, eggs, and almond flour.

📝 Ingredients (serves 6–8)

  • 150 g dark chocolate (at least 70%)

  • 100 g unsalted butter at room temperature

  • 100 g sugar half powdered and half granulated

  • 100 ml of brewed coffee

  • 3 eggs (150 g) at room temperature / separated yolks from whites

  • 120 g almond flour

  • 1 pinch of salt

  • Butter and flour for the pan

Featured

For the Hummus

Ingredients:

  • 1 cup cooked chickpeas (or canned, rinsed)

  • 2 tbsp olive oil

  • 1 garlic clove

  • Juice of 1 lemon

  • 2 tbsp water (adjust to desired texture)

  • Salt to taste

  • (Optional) 1 tbsp tahini

Preparation:

  • Add all ingredients to a blender or food processor.

  • Blend until smooth and creamy.

  • Adjust texture by adding more water or olive oil if needed.

🍳 Instructions

1. Preheat & prep the pan

  • Preheat your oven to 170 °C (340 °F), heat above and below.

  • Line with Parchment paper or grease and flour a round baking pan.

2. Melt the chocolate & butter

  • In a heatproof bowl, pour the coffe on the dark chocolate and butter, and melt over a bain-marie or in the microwave in short bursts.

  • Stir until smooth and let cool slightly.

3. Beat the yolks & sugar

  • In a separate bowl, whisk the egg yolks with the granulated sugar until pale and creamy.

4. Combine & fold

  • Add the melted chocolate mixture to the egg yolks and mix well.

  • Add the almond flour and a pinch of salt. Mix until smooth.

5. Whip egg whites

  • In another clean bowl, mix the powdered sugar, a pinch of salt and the egg whites. Beat until stiff peaks form.

  • Gently fold them into the chocolate batter in three additions, trying not to deflate the mix.

6. Bake

  • Pour the batter into the prepared pan.

  • Bake for 20–25 minutes. The top should form a light crust, and the center should remain soft and fudgy.

  • Do not overbake, the center must remain slightly moist.

7. Cool & serve

  • When getting out of the oven it might be puffy and big, it will colapes quickly, do not freak out, it is natural.

  • To stop the cooking process and avoid dryness, induce a thermic shock putting the baking pan right onto a stone counter top or into an inverted bain-marie (cold water in a bowl).

  • Serve at room temperature, optionally dusted with powdered sugar or a dollop of whipped cream.

🌿 Kuisit Tip

Let it rest a few hours before serving, the texture improves as it sets. It also pairs perfectly with espresso or a shot of amaretto liqueur.

Álvaro Culebra
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