I usually think of flourless chocolate cake as French, but I recently came across an exceptional Italian version. Adapted from Dolci, Italy’s Sweets, this Torta Tenerina hails from Ferrara in Emilia-Romagna and is a truly outstanding chocolate cake — and naturally gluten-free.
A 9-Inch Springform Italian Chocolate Cake
Baked in a 9-inch round pan, Torta Tenerina — literally “tender cake” — is celebrated for its soft, tender interior and thin flaky crust. As it bakes the cake rises and develops a delicate shell, then gently collapses as it cools to create a dense, fudgy center. I expected it to be good — flourless chocolate cakes are hard to mess up — but this particular version may be the best I’ve tasted.
Ingredients and 777!
There are many variations of Torta Tenerina with slightly different proportions. This rendition is gluten-free because it uses cornstarch instead of wheat flour, though some recipes include a spoonful or two of flour. What makes this version memorable is its simple, easy-to-remember ratio: 7 tablespoons butter, 7 ounces chocolate, and 7 ounces sugar — think “777” — plus four eggs and 2 tablespoons cornstarch. The symmetry makes the recipe easy to recall and reliably delicious.
Use Gluten-Free Ingredients
The classic Torta Tenerina is just a handful of ingredients. I used unsalted butter and added 1/4 teaspoon salt and a splash of vanilla to round out the flavor, though both are optional. For the chocolate I used two 3.5-ounce bars of 70% Lindt and loved the result. Part of the fun is experimenting with different bars — aim for chocolate in the 70–80% cocoa range for balanced bittersweet depth rather than a very sweet chocolate.
- Torta di Mele or Tuscan Apple Cake
- Flourless Peanut Butter Cookies
- Flourless Chocolate Pecan Cookies
- Flourless Chocolate Hazelnut Cake for Two
- Flourless Oatmeal Peanut Butter Cookies
Recipe
Torta Tenerina — an Italian Chocolate Cake
Anna
Ingredients
- 4 large eggs
- 7 tablespoons unsalted butter, plus extra for greasing pan
- 7 oz dark chocolate (around 70% cocoa works well)
- 1 cup granulated sugar (about 200 grams)
- 2 tablespoons cornstarch
- ¼ teaspoon salt omit if using salted butter
- ½ teaspoon vanilla extract optional
Instructions
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Preheat the oven to 350°F (175°C). Generously butter a 9-inch springform pan and set aside.
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Separate the eggs. Place the whites in the bowl of a stand mixer fitted with the whisk (or a clean large bowl) and set aside. Put the yolks in a separate bowl while you melt the chocolate.
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Chop the chocolate and combine it with the 7 tablespoons of butter in a microwave-safe bowl. Heat on high, stirring after 60 seconds and then every 30 seconds until smooth and fully melted. Alternatively, melt gently in a saucepan over low heat.
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Whisk the egg whites until they hold stiff peaks, then transfer them to a separate bowl to wait.
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Using the bowl you beat the whites in (or a clean bowl), beat the granulated sugar and egg yolks until pale and thick. Mix in the melted chocolate, then stir in the cornstarch, salt (if using) and vanilla (if using). Finally, gently fold in the beaten egg whites in two additions, taking care not to deflate the batter.
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Pour the batter into the prepared springform pan and bake for about 20 minutes. The cake should set at the edges but remain slightly soft in the center — avoid overbaking.
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Let the cake cool for about 30 minutes; it will collapse slightly as it cools, producing the characteristic tender center. Run a knife around the edge, remove the springform, and serve with fresh berries or a dusting of cocoa or powdered sugar if desired.
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