Rachel Roddy’s recipe for torta tenerina, or rich chocolate cake | A kitchen in Rome
Image: The Guardian
TLDRRich chocolate, butter, egg, sugar and flour come together in a torta tenerina that is soft, dense, velvet and sticky, or easily eaten like a pudding. Gorgeous, useful, immensely likable, this cake is at its best one to three hours out of the oven.
The note by Elizabeth David is helpful here: “This cake can also be eaten like a pudding” for its soft-dense-velvet-texture. But I am jumping ahead: this week’s column started in Ferrara, a city in the wetlands of the Po delta in the north-eastern corner of Emilia-Romagna. Half medieval lanes and half green avenues and parks, Ferrara is home to one of Europe’s most imposing red-brick castles, one
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