This cake can be called the Italian Brownie abroad but it got a story that is much much older.
The region of origin is Emilia Romagna, in the North of Italy and despite some discussions about the city where it belongs, Ferrara is the one to choose.
The cake seems to be dedicated to the queen Elena, wife of Vittorio Emanuele III King of Italy for her kind heart that you can translate with "tenero" and from here the name of this cake.
But also the consistence of this cake is really reflecting its name. So soft inside to seem not well cooked and with a light crust on top. This cake is not one of those you have to put the tooth pick to check if it is cooked or not, it has to be moist.
Lot depends on the oven you are using. We always suggest to use a static oven. If you have a fun one reduce the temperature always of at least 20 degrees C.
200 gr dark chocolate to cut is small pieces
100 gr butter
150 white sugar
50 gr of white flour for sweets or 00 (not self raising)
icing sugar to decorate
Break your chocolate in small pieces and melt it at bain marie. Once melted add the butter, melt it and let it cool down at room temperature.
Separate the yolks from the whites.
In the bowl with the yolks add half of the sugar and keep whisking until creamy and soft.
Now add on it the melted chocolate and butter and keep mixing. Add now the flour spoon after spoon and keep mixing until it becomes homogeneous.
In the other bowl add the half remaining sugar to the whites and whisk them until thick and glossy.
Add the whites to the other bowl with the help of a spatula and incorporate them in the mixture. Do it gently.
Your Tenerina is ready to go in the preheated static oven for 20- 25 min at 170 degrees C. degrees.