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Tenerello (M. Santin)

's finally Friday ..... The miracle was repeated !!!!!!!

And now, the miracle on Friday, because fortunately after a busy week, racing and daily stress, always comes back on Friday! To me it's more relaxed this week though, you still feel tired ... Nevertheless, this evening I wanted to do a quick but gentle good that between the 'other that did not require ingredients that I had at home because I did not just fail, and so, I decided to use chocolate as a main ingredient because there is always in the pantry. But what sweet do? And then it's taken the 'association of ideas: chocolate cake ... tender one! And yes, just a beautiful combination between and the other was a lot that I could not, so I started work immediately and I made this cake so good that every time I eat I like more and more and the same applies to children and husband. The recipe is exactly that of Maurizio Santin, the pastry chef par excellence, of chocolate, if it really wants.

Cake Tenerello

CAKE Tene (M. Santini)
Ingredients:
200 g of dark chocolate 50%
100 g butter 100 g sugar

4 eggs separate yolks from the whites
60 g of flour
Procedure:

In a bowl put the chocolate with the butter and melt in double boiler or in microwave, add un tuorlo alla volta amalgamando bene con una frusta, poi incorporare la farina setacciata continuando a girare sempre con la frusta. Mettere gli albumi in un' altra ciotola più grande ( o nella planetaria ) e cominciare a montarli aggiungendo lo zucchero un po' per volta fino a che non saranno montati completamente a neve ferma. A questo punto versare dentro gli albumi montati il cioccolato tiepido e amalgamare con una spatola dal basso verso l'alto facendo attenzione a non smontare il composto.

Versare il tutto in una teglia precedentemente imburrata ed infarinata e mettere in forno caldo a 180° per 15 minuti. La torta sarà cotta fuori ma tenera all' interno e questa è la caratteristica di questo dolce dal quale prende name. You can eat warm or cold and is excellent served with whipped cream and a sprinkling of cinnamon, but it's also great eaten the next day for lunch other than the usual.

Cake Tenerello