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Gluten-free, irresistible, chocolate cake

Gluten-free tender cake

The soft and delicious chocolate cake from Ferrara. Here is the special recipe for the gluten-free tenerina cake.

Today we are preparing the gluten-free tenerina cake together: a soft chocolate dessert to add immediately to the quick and easy cakes in our recipe book. Its success is guaranteed, and it will certainly be appreciated by the whole family. No one can resist a slice of this delight . In fact, the gluten free tenerina cake is perfect not only for those who have eating problems due to the presence of gluten, but is aimed at all the gluttons at home.

It is perfect for a rich breakfast, a tasty dessert or a delicious snack. The secret to ensuring that the inside is moist and tasty is to avoid the fan function of the oven during cooking. The result will be a chocolate cake with a crunchy, sugary crust and a tender interior, as the name suggests. Put on your apron and head to the kitchen to prepare this delicious gluten-free tender cake with rice flour.

Gluten-free tender cake

Preparation for the gluten-free tenerina cake recipe

  1. First , coarsely chop the dark chocolate and transfer everything into a saucepan.
  2. Place a large pot with water on the heat. Melt the chocolate in a bain-marie , taking care to stir it from time to time.
  3. When the chocolate has melted, add the butter at room temperature and continue mixing, off the stove.
  4. Leave to cool, stirring occasionally. Meanwhile , separate the yolks from the whites , placing them in different bowls.
  5. Put half the sugar into the egg yolks and whip them with the help of an electric whisk . In small doses, add all the remaining sugar and rice flour until you obtain a frothy and firm mixture.
  6. Using the whisk, at moderate speed, add the melted chocolate with the butter until it is completely incorporated.
  7. Now whip the egg whites until stiff. Gently add the egg whites to the whipped yolks, using movements from bottom to top so as not to deflate the mixture.
  8. Heat the oven , static mode, up to 180°C , and butter and flour a round baking mold.
  9. Pour the mixture into the mold and bake for 25-30 minutes . When the cake is cooked, wait for it to become warm and sprinkle with icing sugar. We recommend eating it warm accompanied by vanilla ice cream, or a rich mascarpone cream.


The gluten-free chocolate tenerina can be stored perfectly for three days , closed in an airtight box, or it can be frozen for a month.

If you are looking for other gluten-free desserts, try the gluten-free apple pie recipe.

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