

Chocolate and chili pepper cake
Torta Tenerina is typical of the city of Ferrara, in Emilia-Romagna. It is an ancient dessert that dates back to the early 1900s. We have revisited the classic recipe replacing the butter with our Everyday Kitchen Olive Oil and making it "throb" like a heart in love with a touch of Chili Pepper Infused Extra Virgin Olive Oil.
1hr 15 minutes
Easy
Dessert
Vegetarian
Ingredients
Serves:4
-
½ cup Vignoli Everyday Kitchen Olive Oil + a little for the mold
2 tablespoons pastry flour + a little for the mold
7 ounces dark chocolate 70% cocoa
-
1 tablespoon Vignoli Chili Pepper Infused Extra Virgin Olive Oil
2 eggs
½ cup granulated sugar
2 tablespoons + 1 teaspoon milk
Powdered sugar to taste
- 90 grams Vignoli Everyday Kitchen Olive Oil + a little for the mold
- 20 grams pastry flour + a little for the mold
- 200 grams dark chocolate with 70% cocoa
- 1 tablespoon Vignoli Chili Pepper Infused Extra Virgin Olive Oil
- 2 large eggs
- 100 grams granulated sugar
- 2 tablespoons + 1 teaspoon milk
- Powdered sugar to taste

Preparation
Grease and flour the inside of an 18cm diameter springform pan.
Heat the oven to 356°F in static mode.
Break up the chocolate in a medium bowl and melt it in a double boiler.
Combine the Vignoli Everyday Kitchen Olive Oil and the Vignoli Chili Pepper Infused Extra Virgin Olive Oil and mix well with a hand whisk.
Separate the egg yolks from the whites.
Beat the egg yolks and sugar with an electric mixer in a second medium bowl.
Add the milk and beat again.
Incorporate the chocolate and oil mixture, still working with the whisk for a few moments.
Add the flour and mix well.
In a third medium bowl, whip the egg whites until stiff, then mix them with the ingredients contained in the second bowl using a spatula and making delicate movements from bottom to top.
Pour the preparation into the pan and level it carefully using a slightly moistened silicone spatula or the back of a spoon.
Place in the oven and bake for 25 – 30 minutes or until the cake is firm and small cracks have formed on the surface.
Remove from the oven and leave to cool, then pass the blade of a knife around the cake, open the mold and transfer onto a serving plate. Leave to cool completely.
Sprinkle with a little sifted icing sugar before serving.
- Grease and flour the inside of an 18cm diameter springform pan.
- Heat the oven to 180°C in static mode.
- Break up the chocolate in a medium bowl and melt it in a double boiler.
- Combine the Vignoli Everyday Kitchen Olive Oil and the Vignoli Chili Pepper Infused Extra Virgin Olive Oil and mix well with a hand whisk.
- Separate the egg yolks from the whites.
- Beat the egg yolks and sugar with an electric mixer in a second medium bowl.
- Add the milk and beat again.
- Incorporate the chocolate and oil mixture, still working with the whisk for a few moments.
- Add the flour and mix well.
- In a third medium bowl, whip the egg whites until stiff, then mix them with the ingredients contained in the second bowl using a spatula and making delicate movements from bottom to top.
- Pour the preparation into the pan and level it carefully using a slightly moistened silicone spatula or the back of a spoon.
- Place in the oven and bake for 25 – 30 minutes or until the cake is firm and small cracks have formed on the surface.
- Remove from the oven and leave to cool, then pass the blade of a knife around the cake, open the mold and transfer onto a serving plate. Leave to cool completely.
- Sprinkle with a little sifted icing sugar before serving.






More ideas for you
We are more than just olive oil and vinegar.
Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!