• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » La Torta Tenerina / Italian Brownie Cake

La Torta Tenerina / Italian Brownie Cake

By: Rosemary Published: August 12, 2018 Updated on: May 12, 2021

Share

Share
Pin
Email
Jump to Recipe

Tenerina or maybe better explained as an Italian Brownie Cake is deliciously rich and chocolatey , perfect with a dusting of powdered sugar or with a scoop of vanilla ice cream. So good.

Table of Contents

  • Brownie Cake
  • Maritozzi / Whipped Cream Filled Soft Yeast Buns
  • Hot Milk Cake
  • Lemon Cookies
      • Never Miss a Recipe!
  • What is an Italian Brownie Cake?
    • PRE ORDER YOUR COPY OF MY COOKBOOK AUTHENTIC ITALIAN DESSERTS FROM
  • La Tenerina Italian Brownie Cake
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
      • **Place some water in a small pot over medium low heat, place a heatproof bowl on top and add the butter and chocolate heat (stirring occasionally until melted).
    • Video
    • Nutrition

tenerina brownie cake 2 slices on a plateBrownie Cake

I was asked a couple of weeks ago to a share a recipe from my up coming Cook Book Authentic Italian Desserts and to tell the truth I made 4 different recipes (including this one) before deciding.

I hope you find the recipes in the book as tempting and hard to decide as I did.

Not because I didn’t think the others were up to sharing, (au contraire),  but I needed to share something that maybe said something about me and maybe even some place in Italy that I loved.

Maritozzi / Whipped Cream Filled Soft Yeast Buns

maritozzi on a black plate

So after making and even doing videos for Maritozzi which are the most delicious lightly sweet buns filled with freshly whipped cream …

Hot Milk Cake

hot milk cake with a slice on a white plate

to a soft and moist Tea or Breakfast Hot Milk Cake which my youngest daughter continues to say it is one of her favourite cakes yet,

and onto one of our favourite over the top Lemon Cookies with the perfect lemon glaze. I finally decided that something chocolatey was the one!

Lemon Cookies

lemon cookies on a black board

What made me decide on the Tenerina or Brownie Cake if you will? Well a few things, I am definitely a chocolate lover and this wonderful cake has real melted chocolate not cocoa! And I absolutely love the Northern part of Italy, which is where this cake originated.

And that little bit of crunchy topping with the “cuore morbido” (soft heart in the middle) and of course a dusting of powdered sugar, because really what Italian dessert doesn’t have a sprinkling of powdered sugar? Makes this Brownie Cake one of my definite chocolate must haves.

I have been known to serve this dessert with a lightly sweetened whipped cream topping but this time I decided a scoop of ice cream would be perfect.

brownie cake slice on a white plate

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    What is an Italian Brownie Cake?

    La Torta Tenerina is a low-rise cake that is very moist in the middle, it is made without baking powder, with very little flour and lots of dark melted chocolate. Stiff egg whites which are folded into the batter to give it a slightly crunchy topping.

    This is the type of cake that you can never get enough. It’s the perfect cake for a fancy dessert, or even a simple get together or why not have a slice with your morning or afternoon coffee or tea? (I won’t tell)!

    brownie cake on a wire rack

    This delicious Brownie Cake originates from the town of Ferrara in the region of Emilia-Romagna (in Northern of Italy). Apparently this cake was made for King of Italy, Vittorio Emanuele III’s bride Elena Petrovich of Montenegro, she was known as the Queen with the tender heart.

    And in her honour the tender cake “Tenerina” which was originally called Torta Montenegrina or Torta Regina of Montenegro was created.

    So to all the tender hearts I give you La Torta Tererina / Brownie Cake and I hope you enjoy it as much as we do. And I hope you enjoy my Cook Book Authentic Italian Desserts too!

    brownie cake slice up close on a white plate

    PRE ORDER YOUR COPY OF MY COOKBOOK AUTHENTIC ITALIAN DESSERTS FROM

    • Amazon
    • Barnes and Noble
    • Indie Bound
    brownie cake slice on a white plate

    La Tenerina Italian Brownie Cake

    Rosemary Molloy
    Tenerina or an Italian Brownie Cake, deliciously rich & chocolaty , perfect with a dusting of powdered sugar or with a scoop of ice cream.
    4.15 from 28 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert, Snack
    Cuisine Italian
    Servings 12 slices
    Calories 229 kcal

    Ingredients
     
     

    • 7 ounces dark chocolate (good quality)
    • 1/2 cup butter
    • 3 large eggs (separated)
    • 1/2 cup sugar (granulated)
    • 1/3 cup all purpose flour
    • pinch salt
    • 1/2 teaspoon vanilla
    • powdered/icing sugar for dusting

    Instructions
     

    • Pre-heat oven to 350F (180C).  Grease and flour an 8 inch (20cm) springform pan or pie plate.
    • Melt the chocolate and the butter either in the microwave or bain-marie**, Let cool.
    • In a medium bowl beat the egg whites until stiff peaks appear.  Set aside.
    • In a large bowl beat sugar and egg yolks until light and fluffy, approximately 5 minutes.  Add the cooled chocolate mixture and combine on low speed.  Add the flour, salt and vanilla, beat to combine.  Gently fold in the egg whites and combine well.
    • Pour the batter into the prepared pan and bake for approximately 25-30 minutes.  The cake is done when a crust is formed on top and it starts to crack ( you an also insert a toothpick into the centre and when it comes out clean it is done - do not over bake). 
    • Let the cake cool completely, then dust with some powdered / icing sugar before serving.  

    **Place some water in a small pot over medium low heat, place a heatproof bowl on top and add the butter and chocolate heat (stirring occasionally until melted).

      Video

      Nutrition

      Calories: 229kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 67mgSodium: 88mgPotassium: 139mgFiber: 1gSugar: 12gVitamin A: 310IUCalcium: 21mgIron: 2.3mg
      Keyword a rich chocolate Italian dessert, Italian chocolate brownie cake
      Tried this recipe?Let us know how it was!

      slice of tenerina

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Cakes & Cupcakes, Chocolate, Most Posts, Snacks

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Becca says

          January 17, 2022 at 9:04 am

          Is the calories 229 for the whole brownie or per slice?

          Reply
          • Rosemary says

            January 17, 2022 at 1:59 pm

            Hi Becca, it’s 229 for each slice. 🙂

            Reply
        2. Anastasya says

          January 14, 2021 at 11:39 pm

          Could I substitute the egg with something else, such as bananas or applesauce?

          Reply
          • Rosemary says

            January 15, 2021 at 5:12 pm

            Hi Anastasya, I really don’t know I have never made the cake with either. If you try it let me know how it goes. 🙂

            Reply
        3. Lo says

          July 13, 2019 at 6:55 pm

          I just realized that I bought unsweetened dark chocolate instead of semi-sweet. Will it still work..should I increase the amount of sugar? Thanks.

          Reply
          • Rosemary says

            July 13, 2019 at 8:21 pm

            Hi Lo, yes you should probably add an extra 1/4 cup of sugar. Let me know how it goes.

            Reply
            • Lo says

              July 14, 2019 at 3:54 pm

              Thanks I will.

            • Lo says

              July 21, 2019 at 4:21 pm

              5 stars
              Hi Rosemary; I made the cake and added the extra 1/4 cup of sugar, it was delicious but I thought it was a bit too sweet; I think that it would’ve been perfect with just the 1/2 cup of sugar. My guests did not think that it was too sweet but I did.

              I’m making it again today to bring to work tomorrow and some of my coworkers are gluten free; will gluten free flour work in this recipe?

              Thanks for all your recipes, they’re always so good; my guests from a month ago are still raving about the homemade fudgesicles!

            • Rosemary says

              July 21, 2019 at 6:42 pm

              Hi Lo, glad your guests liked the cake and the fudgesicles. I have never made it with gluten free flour, but apparently you can substitute 1 for 1 with store bought gluten free flour and since it is a small amount I think it should be ok, let me know how it turns out. Have a great week.

        4. Denise Barry says

          May 17, 2019 at 8:03 pm

          Looking for your lemon cookie recipe with glaze

          Reply
          • Rosemary says

            May 17, 2019 at 8:20 pm

            Hi Denise, the Lemon Cookie Recipe is in my book “Authentic Italian Desserts”. Where to purchase it is at the bottom of the post. Thanks, have a great weekend.

            Reply
        5. Elif says

          January 6, 2019 at 11:17 am

          5 stars
          Hi Rosemary,
          I came accross your blog the other day and loving it! I want to try your recipes (especially this one!) but I wonder what type of “cup” you use for measurement in your recipes? Is any cup ok as long as we keep ingredients proportional?

          Thanks!

          Reply
          • Rosemary says

            January 6, 2019 at 12:58 pm

            Hi Elif, it’s actually an American way of measuring, so any cup wouldn’t work, but if you use metric, then below the ingredients, click on metric and it will give you the ingredients in grams. Hope that helps.

            Reply
        6. Debbie says

          January 4, 2019 at 5:16 pm

          5 stars
          This cake looks delicious! I am having company tomorrow and wondered if I can make the cake the day before? I want to make sure it is moist!

          Reply
          • Rosemary says

            January 4, 2019 at 6:37 pm

            Hi Debbie, yes it should be fine to make the day before, just keep it covered. Hope you enjoy it.

            Reply
        7. Barbara Nelson says

          November 30, 2018 at 1:55 am

          I have made several of your recipes with much success due to your very clear instructions. I would like to make the Italian Brownie Cake and wanted to know when you say dark chocolate do you mean sweet, srmiseeet or bitter. Thanks for you help.

          Reply
          • Rosemary says

            November 30, 2018 at 9:30 am

            Hi Barbara, thanks so much, I would use semi sweet, in Italy chocolate is measured by the cocoa content and the chocolate I use is 50% cocoa. Hope that helps. Have a great weekend.

            Reply
        8. Stacie Ysidro says

          August 19, 2018 at 12:17 am

          5 stars
          this is the best ever!! very simple to make and bakes fast…my pre-teen daughter and I made it this afternoon. She liked beating the egg whites and I love the crisp texture they give the top of the cake. melt in your mouth center…I will absolutely make this again!

          Reply
          • Rosemary says

            August 19, 2018 at 9:04 am

            Hi Stacie so glad you both enjoyed baking it and eating it. Anything to get kids in the kitchen is what I say. Have a wonderful Sunday. 🙂

            Reply
        9. Carolyn says

          August 17, 2018 at 6:59 am

          Yummmm this looks so moist and chocolatey, the perfect cake! Also, I love your pictures, they came out so beautiful!

          Reply
          • Rosemary says

            August 17, 2018 at 7:27 am

            Hi Caroly, thanks so much. And yes it is very moist and chocolatey. Have a great weekend.

            Reply
        10. Crystal Faulkner says

          August 15, 2018 at 8:43 pm

          5 stars
          This looks incredibly good! Thank you for sharing this recipe with us!

          Reply
          • Rosemary says

            August 18, 2018 at 8:39 am

            Hi Crystal, thanks so much and I hope you enjoy it. Have a great weekend.

            Reply
        11. Emma Warner says

          August 15, 2018 at 6:30 pm

          5 stars
          A huge hit!!! at the last minute, I decided to frost them. Everyone raved about the taste. Thx for sharing the recipe.

          Reply
          • Rosemary says

            August 15, 2018 at 7:36 pm

            Hi Emma, thanks so much, so glad you enjoyed. I bet it’s delicious with frosting.

            Reply
        12. Natalie Dawn says

          August 14, 2018 at 10:11 pm

          5 stars
          Can’t wait to make this!
          Will your book have metric weights?

          Reply
          • Rosemary says

            August 15, 2018 at 12:03 pm

            Hi Natalie, thanks so much let me know how it goes. And yes the cookbook has metric weights also. 🙂

            Reply
        13. Karen Morelli says

          August 13, 2018 at 1:20 am

          5 stars
          Delicious❤

          Reply
          • Rosemary says

            August 13, 2018 at 8:43 pm

            Thanks Karen 🙂

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        Homemade Potato Gnocchi

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs