Tenerina cake

Description

Famous since 1900s as Montenegrina Pie or Queen of Montenegro Pie, it has been created for Elena Petrovich, queen of Montenegro, wife of Vittorio
Emanuele II the King of Italy. In Ferrara, we used to call it ""torta tacolenta"" (sticky pie) because of its thickness.
This pie has a sweet and creamy heart of chocolate, and it is served with an icing sugar topping.

Recipe

Melt the chocolate in a double boiler until it becomes creamy and smooth. Add the butter into cubes and let the mixture cool. In the meantime, mount the egg yolks with sugar and beat them well until the mixture is light and fluffy. While still beating, add the butter and chocolate mixture to egg yolks and sugar, and flour (1 tablespoon):pour the cream into a large bowl. In the mixture is too thick, add a little bit of milk, since it shall be smooth and creamy.
Besides, mount the egg whites with a pinch of salt, beat until a compact white cream is made, the embed the gently to the chocolate mixture (from bottom to top). Grease and flour a 24 cm cake tin and pour in the cake batter: bake in a preheated over at 180° for 25-30 minutes, then turn off the oven let the cake cool with the oven door ajar. Once it is cool, place it on a serving dish and sprinkle with powdered sugar.