Tenerina Cake with Milk Chocolate

Hi everyone! This cake was born out of the need to use up some milk chocolate that didn’t melt properly. I couldn’t use it to cover a cake, but I really hate throwing things away, so I decided to make this chocolatey cake (which I usually make with dark chocolate). It has a creamy texture and I was pleasantly surprised by how it turned out—it was gone in less than two days! Couldn’t ask for better!
Tenerina Cake with Milk Chocolate
Hi everyone! This cake was born out of the need to use up some milk chocolate that didn’t melt properly. I couldn’t use it to cover a cake, but I really hate throwing things away, so I decided to make this chocolatey cake (which I usually make with dark chocolate). It has a creamy texture and I was pleasantly surprised by how it turned out—it was gone in less than two days! Couldn’t ask for better!
Steps
- 1
Melt the chocolate and butter together in a double boiler. Let it cool slightly. Meanwhile, beat the eggs with the sugar (you can reduce or omit the sugar if you prefer, since milk chocolate is already sweet).
- 2
Add the flour and beat until fully combined, then add the melted chocolate mixture. Mix well. Line a baking pan with parchment paper and pour in the batter.
- 3
Bake at 350°F (180°C) for about 30 minutes. Once baked, let it cool (it will puff up a bit while baking, but it’s normal for it to deflate and crack on the surface as it cools). Dust with powdered sugar and serve, maybe with a dollop of whipped cream. Enjoy!
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