How to make
Oven - 340°F (170°C).
Cake tin with ring, covered with baking paper and 8″ (20 cm) in diameter.
The walls of the cake tin are greased with butter and sprinkled with flour. The cake tin is beaten from the remnants of flour.
The cherries are cleaned, pitted, cut in half and set aside, until they need to be used.
Place the chocolate and butter in a thick-bottomed pot. Heat them on a medium heat, until they have melted. They can be placed and melted in a water bath. Once they are ready, remove them from the heat and add the milk and mix, until a homogeneous mixture is obtained. Set aside until use.
The eggs are divided into yolks and whites.
Beat the egg whites with a pinch of salt, then add half of the sugar. They are beaten into a thick mixture. They are set aside.
Beat the yolks with the rest of the sugar, until a white mixture is obtained. The chocolate mixture is added to them in portions while beating at all times with the mixer on a low setting. A light velvety mixture is obtained.
Add the flour and beat on low speed with the mixer, until ready.
Finally, add the egg whites in three portions, while stirring with a spatula.
The whole mixture is poured into the cake tin and leveled out. Arrange the cherries on top. Bake at 340°F (170°C) for about 40 minutes.
The oven should not be opened during baking, so that a nice crust can form.
The moisture of the cake is drier at the end of its walls and in the center it remains soft and moist, so the toothpick will have to come out with sticky crumbs on it.
Cool it completely and then open the ring and remove the chocolate cake.
Cut it into cake pieces.
Tenerina Cake with Cherries (Tenerina alle ciliegie) is very tasty.
