Gooey and chocolatey tenerina cake

Going back home for a week reminded me of how delicious and unique Italian food is. Tenerina cake is the perfect example: only five ingredients, things you could have in your house right this moment without even having to go shopping. Chocolate lovers, here is your gooey, moist, and scrumptious moment of joy!


  • 200g dark chocolate (mix with milk chocolate if you’re against the bitterness of dark choc)
  • 200g unsalted butter
  • 50g sugar
  • 4 medium eggs
  • 60g plain flour
  • Pinch of salt
  • Whipped cream/ice cream to serve
  • Fresh cherries to serve

Melt chocolate and butter on low heat. Divide yolks from whites. Mix the yolks with the butter and chocolate and whip the whites with sugar. Add up the sieved flour into the mix and at last fold in the whites.

Butter up the tin, instead of flour I used cocoa powder so that you don’t see the edges, although it’s gonna look darker, don’t worry it ain’t burnt!! Pre-heat the oven to 180C and bake for 14/18 mins!!