First, melt the chocolate and butter in a bain-marie, resulting in a lump-free mixture.

In the meantime, break the eggs, separate the yolks from the egg whites and, with the help of an electric whisk, start whipping the yolks with half the sugar for at least 5 minutes, thus obtaining a light mixture that has doubled in volume.

Then pour the chocolate and melted butter into the egg whites.

Again, using the electric whisk, mix the chocolate with the eggs and then add the flour.

Separately, whisk the egg whites with the remaining sugar and a pinch of salt. When the egg whites are white and firm, add them to your Tenerina mixture. This time proceed without whipping, but with a spatula, moving the mixture from the bottom to the top.

Now pour the mixture into a previously buttered and floured mould. Bake in a static oven at 170°C for 20-25 minutes. Once ready, take it out of the oven and your Tenerina Cake is ready to be enjoyed.