Torta Tacolenta

by rebecca deangelis

Tenerina, also known as “torta tacolenta” (that is, sticky pie) is the most traditional pie in Emilia-Romagna and is typical of the town Ferrara. The dish originated in the 1900s as Montenegrina Pie for Elena Petrovich, queen of Montenegro and wife of Vittorio Emanuele III, the King of Italy.


The outside is slightly crispy— like a chocolate meringue— while the inside is rich and moist.


Preheat oven to 300F.


To melt the chocolate, create a double boiler: set a heatproof bowl  over a pot of simmering water, then stir chocolate until melted. When the chocolate is melted, carefully remove the heatproof bowl from the pot and set it aside.


Meanwhile, crack and separate your eggs into two bowls. Then combine the sugar, salt and butter and mix until is creamy. Then add the yolks, one at a time, followed by the cocoa powder and flour. Scrape down the sides of your bowl to ensure consistency. Add the warm chocolate and mix until incorporated.


Then beat the egg whites with a pinch of salt until stiff. In three batches, gently fold the whites into the chocolate batter.


Butter a 13-inch tart ring or cake pan then pour in the batter. Bake for 30-40 minutes, or until you start to see cracking on top. Remove from the oven and let it cool for 30 minutes before unmolding.


Dust with powdered sugar and serve.