This easy chocholate cake is made only with 5-6 ingredients and it's simply amazing! Gluten free, perfect for celiac people, it features a cute crispy crinkle crust that melts in your mouth like a chocolate meringue and a fudge, rich and almost creamy browny chocolate inside!The crinkle broken top makes a WOW effect to your guest, and you don't need to worry if the top cracks like usually happened for cakes :DThis cake is inspired by the traditional Italian "Tenerina" cake, a popular cake from the city of Ferrara created in the end of the XIX Century for the royal wedding of the king Vittorio Emanuele III. The only thing to pay attention in this easy recipe, is baking time: the cake is ready when, if you insert a skewer, it turns out dirty with moist crumbs, not dry (over-baked) neither with liquid-runny batter (under baked). So pay attention to not over bake this cake.For this reason is important to use a 20cm-8inch springform pan or, if you have a larger cake pan, to reduce the baking time because remember that larger cakes bake faster!This cake is amazing for chocoholic people: it's incredibly rich, moist and fudge, with pure chocolate flavor! Served with whipped cream or vanilla ice cream, it's simply irresistible!
Prepare a 20cm-8inch springform pan: line with parchment paper, grease it and dust with sweetened cocoa powder.
Chop the chocolate, place it with butter into a heatproof bowl and melt over bain marie. Pay attention if you melt in microwave to not burn it! Set aside to cool down a bit.
In a large bowl, whip the egg whites with a hand mixer and, when start to white foamy, gradually add 75 g (1/3 cup) of sugar. Mix until stiff peaks and if you invert the bowl, the egg whites don't fall. Set aside.
In a medium size bowl mix the egg yolks with 75 g (1/3 cup) sugar and a pinch of salt until become thick and pale.
Incorporate the melted chocolate mix and milk.
Sift in the cornstarch and mix until well combined (do not overmix).
Gently fold about 1/3 of egg whites mix into the yolk milk until combined.
Pour the yolk mix into the remaining white mix and gently fold until combined: pay attention to not deflat the mix.
Place the batter into the prepared pan and bake in preheatd oven (upper+lower heat, no fan) at 170°C-340°F for 35 minutes; then turn the fan on (if your oven features this option) and bake for 15 minutes more.It's important to not overbake the cake: it's ready when the top is dry with some crakles, but the center jiggles a bit and if you insert a skewer, it should come out moist and dirty (not dry neither with liquid batter). If you use a larger cake pan, the cake should be ready in less minutes.
Cool down for at least 30-40 minutes before unmold it. When cooling down, the dry crust on top will deflat and it will crackle: if not crackle a lot, you can press it gently to make the crackles.
Serve the cake when cooled down with ice cream or whipped cream on top.
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Notes
Store at room temperature covered with plastic wrap for 5 days.Store in freezer for up to 2 months.