Melt, in a double boiler, the butter and the crushed dark chocolate, stirring frequently. When completely melted, remove from the heat and let cool.

In a large bowl, mix the egg yolks with the sugar to obtain a smooth cream.

In another bowl, whip the egg whites to stiff peaks and set apart.

When the chocolate and butter cream is cooled down, mix them with the egg yolks and sugar cream.

Slowly add the whipped egg whites, stirring delicately and in the same direction. The obtained cream should resemble the consistency of a pudding. Adjust with sifted flour or milk if necessary.

Pour the cream in a large greased and floured baking pan and cook in the preheated oven at 400F for about 30 minutes or until the cake forms a thin external crust.

Sift the icing sugar on the cake and serve either hot or cold.

The secret for a perfect Tenerina (Italian for soft pretty cake) is to remove form the oven when only the external part is crusty and the core is still creamy.

You may garnish with some whipped cream or with Pastry Cream Custard ↪

You can decorate the Tenerina cake with white or milk chocolate flakes

Recipe submitted by Paola A.