Cooking time: 25-30 minutes
Preparation: 20 minutes
Butter 100 gr
High-quality dark chocolate 200 gr
Flour 60 gr
3 tablespoons milk
1 pinch salt
3 medium eggs
Sugar 150 gr
To prepare the Tenerina cake, chop the chocolate and put it to melt in a bainmarie until it becomes creamy and smooth. Cut the cold butter into cubes and add it slowly (2-3 cubes at a time) to the melted chocolate still on fire, taking care to soak it well before adding more. When you have dissolved all the butter, remove the pan from heat and let the mixture cool.
Meanwhile, shell the eggs and place the egg yolks in a bowl with half the sugar : beat thoroughly with the whisk or a food processor until mixture is light and fluffy.
Still beating, add the chocolate and butter mixture to egg yolks and sugar together with the warm milk and flour: pour the cream into a large bowl.
Separately, whip the egg whites with a pinch of salt, add the remaining sugar and beat until it forms a compact white cream, then with a wooden spoon or spatula, gently incorporate the egg whites with sugar to the chocolate mixture, stirring from bottom to top.
Grease and flour a 24 cm diameter cake tin and pour the mixture into the cake: Bake in preheated oven at 180 degrees for 25-30 minutes, then turn off the oven, and cool the cake into the oven door ajar. Once cool, remove the cake from the mould put it on a serving platter and sprinkle with powdered sugar icing.