Tenerina Cake

Tenerina Cake


  • 1/3 cup Caremoli Gluten Free Pancake Mix
  • 8 OZ dark chocolate
  • 4 medium eggs
  • ½ cup butter
  • ¾ cup sugar
  • Powdered sugar to sprinkle


  • Preheat static oven at 350°F (180°C)
  • Chop chocolate finely and transfer it into a pan posed in another pan with a little water
  • Let chocolate melt completely in a double boiler stirring it continuously
  • Once chocolate is melted and it is not too hot, add butter and let it melt while stirring
  • Let it cool down stirring every now and then and in the meantime split yolks and whites in two different large bowls
  • With an electric whisk, whip whites with half of the sugar until they become firm and fluffy
  • Whip yolks with the rest of the sugar until you obtain a clear and creamy mixture
  • Add chocolate to the whipped yolks little by little and keep whipping until you obtain a completely combined batter
  • Add whites to batter in two steps. Start with 1/3 stirring the mixture with a spatula. Add the rest of the whites, delicately mixing from bottom upwards.
  • Sift pancake mix into the batter mixing with a spatula in slow movements from bottom upwards until you obtain a completely smooth mixture
  • Pour batter into a greased 10” pan
  • Bake for 30-35 minutes
  • Once ready, let it cool down and sprinkle powdered sugar on top.


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