• Ezal

From a pastry chef's diary - the Decadent La Torta Tenerina .

With the hot summer sun upon us, we are craving a chocolaty treat and a cold glass of milk. We found the perfect recipe to satisfy our craving and indulge in some chocolate deliciousness.

We reached out to Dana Al Sindi, a young Saudi pastry chef in the making. She started her home bakery when she was just thirteen years old. Five years later, her quest to become a pastry chef led her to get a scholarship to study at the prestigious Le Corden Bleu culinary school in Paris, France. She hopes to expand her business as soon as she returns to her home country of Saudi Arabia.


She encourages everyone to pursue their passion without hesitation, and that will help them achieve their dreams. About her love for creating desserts, Dana says: "To me, being in the kitchen is an all sense indulging experience. Touching the ingredients and exploring the different textures, listening to the sound of boiling sugar, admiring the creation process of a dish, sniffing the delicious aroma of baked goodies that fills the house and lastly enjoying the created dish with your loved ones".







Recipe for La Torta Tenerina as explained by Dana:

''La Torta Tenerina is a recipe from a small town called Ferrara east of Bologna, Italy. The reason why I chose to share this recipe is that it is very simple and only uses a few ingredients. The cake is a perfect mixture of chocolaty and fudgy. Hence it's informal name "tacolenta" which translates to the word sticky, referencing it's molten centre.

Ingredients:

200g Good quality 50% dark chocolate

100g Butter

4 medium eggs

150g Granulated sugar

1 tsp vanilla extract

50g all-purpose flour

For serving:

Powdered sugar

Unsweetened whipped cream

Raspberries



Instructions:

Preheat the oven to 350F.

Grease and flour an 8inch round cheesecake baking tin.

Place chocolate in a bowl and melt over a hot water bath, stirring occasionally.

Once the chocolate is melted, add the butter and stir with a spatula.

Once the butter is melted, take the chocolate mixture off the heat and set aside to cool for 10-15mins.

In a bowl whisk the egg yolks + 50g of sugar + vanilla extract till the mixture is pale.

Pour the cooled chocolate to the bowl with egg yolks and whisk till combined.

In another bowl, whisk the egg whites while adding the rest of the sugar gradually (100g). Stop whisking when you achieve stiff peaks. (Meringue)

Fold the meringue into the chocolate mixture in 4 batches. Folding till 80% of the meringue is incorporated each time. (Make sure not to overfold)

Add the flour to the batter and fold till well combined.

Pour the batter into the cake tin and bake for 30-35 mins.

The cake is made if it start to crack at the top. (Don'tDon't overbake)

Once the cake has cooled dust with powdered sugar and serve with a dollop of unsweetened whipped cream and raspberries''.


Buen Apetito! (Adapted from GialloZafferano)

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