Pumpkin Tenerina

The Pumpkin Tenerina Cake is an autumnal variant of the classic Tenerina, typical of the city of Ferrara. The pumpkin adds a sweet and moist note that pairs perfectly with the soft and moist texture of this chocolate cake.

Ingredients

• 300 g of already cleaned pumpkin
• 200 g of dark chocolate
• 100 g of butter
• 100 g of sugar
• 3 eggs
• 50 g of flour
• 1 pinch of salt
• 1 teaspoon of baking powder
• Powdered sugar for decoration
• Butter and flour for the pan

Preparation

1. To start, steam or bake the pumpkin until it becomes soft. Then, blend it until you obtain a smooth puree and let it cool.
2. Preheat the oven to 180 °C and prepare a pan about 20 cm in diameter by greasing and flouring it.
3. Melt the chocolate in a double boiler or in the microwave, add the butter in pieces and stir until you have a homogeneous mixture.
4. In a bowl, separate the yolks from the whites. Whip the whites to stiff peaks with a pinch of salt.
5. In another bowl, beat the yolks with the sugar until you obtain a frothy and pale mixture.
6. Add the pumpkin puree to the yolks and mix well.
7. Incorporate the melted chocolate and butter into the pumpkin and yolk mixture, stirring gently to combine.
8. Sift the flour with the baking powder and add it to the mixture, stirring gently to avoid deflating it.
9. Finally, gently fold in the whipped egg whites, being careful not to deflate them.
10. Pour the batter into the prepared pan and bake for about 20-25 minutes. The Tenerina should remain soft and moist in the center.
11. Remove the cake from the oven and let it cool completely before dusting with powdered sugar.

Trivia

The Tenerina cake takes its name from the tenderness of its interior, which is particularly soft and almost “moist”. The traditional version does not include pumpkin, but this ingredient, especially in autumn, makes it even softer and gives it a pleasant seasonal flavor. Additionally, pumpkin is rich in vitamins and makes the dessert slightly healthier.