Delicate on the outside and irresistibly fudgy inside, this classic chocolate cake from Ferrara is pure Italian indulgence. Made with just a few simple ingredients — rich dark chocolate, butter, eggs, and sugar — Torta Tenerina, as the name suggests, has a soft, melt-in-your-mouth center and a thin, crackly crust. It’s the kind of cake that feels both rustic and elegant, perfect with a dusting of powdered sugar and a dollop of whipped cream

If you’ve ever dreamed of biting into a chocolate cake that feels like a soft, cloud-like dream, then Torta Tenerina is exactly what you’ve been waiting for.

Its name says it all — “tenerina” in Italian means soft — and this cake lives up to that promise with every forkful. With a delicate, crackly top and a rich, fudgy interior, it’s intensely chocolatey, irresistibly tender, and surprisingly light.

As you slice into Torta Tenerina, you’ll notice its gorgeous contrast — the slightly crisp top gives way to a rich, tender, chocolatey interior that melts on your tongue. It’s a dessert that feels both rustic and elegant, simple yet sophisticated, perfect for sharing with friends and family or treating yourself to a quiet moment of indulgence.

Unlike many traditional cakes, Torta Tenerina doesn’t rely on baking powder. Instead, its airy texture comes from gently folding whipped egg whites into the chocolate batter. This technique gives it a soft, almost cloud-like consistency, making it feel decadent without being heavy.

A small touch of flaky sea salt on top can elevate the chocolate flavor, balancing the sweetness and letting you truly taste the depth of the chocolate.

Because it’s flourless, this cake is naturally gluten-free. Cornstarch is added to give it just a hint of structure while keeping the texture tender. If you don’t need the cake to be gluten-free, you can substitute the cornstarch with all-purpose flour in the same amount.

Choosing high-quality dark chocolate — ideally 60–70% cocoa — is essential here, as it’s the star of the show. The better the chocolate, the more luxurious and flavorful the cake will be.

Baking Tips for the Perfect Torta Tenerina

Temperature matters: When melting chocolate and butter, make sure the chocolate is not too hot before adding the butter. This prevents it from separating and keeps the texture smooth.
Whip egg whites properly: Stiff, glossy peaks are key. This is what gives the cake its lift and airy texture. Fold carefully to maintain that lightness.
Use a springform pan: It’s easier to remove the cake without damaging the delicate edges.

Don’t overbake: The cake is meant to stay soft and fudgy inside. Keep a close eye during the last few minutes of baking. The top should have a delicate crust while the center remains slightly soft.
Optional toppings: Dust with powdered sugar, a few flakes of sea salt, or serve with a dollop of whipped cream or gelato for extra indulgence.

Storage Tips

Torta Tenerina is best enjoyed fresh, but it can be stored for a few days with proper care. Keep it in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 5 days. Because the cake is tender and fudgy inside, avoid covering it tightly while warm, as this can make the crust soggy. Before serving, let refrigerated slices come to room temperature, or warm them slightly for a few seconds in the microwave to restore that soft, melt-in-your-mouth texture. You can also lightly dust with powdered sugar again if desired.

This Italian classic proves that sometimes the simplest cakes are the most memorable — with just chocolate, butter, sugar, eggs, and a touch of cornstarch, you can create a dessert that’s truly unforgettable.

Here is the authentic recipe for you. Happy Baking!