ニューヨーク・タイムズのインスタグラム(nytimes) - 12月8日 11時16分

Ferrara, a walled city just east of Bologna, Italy, is known for a particular type of chocolate cake called la torta tenerina. The name refers to the cake’s almost creamy interior, which emerges enclosed in a thin, fragile, yet crisp crust. It’s a simple confection, hardly more than an inch thick, and rarely embellished with more than a generous dusting of powdered sugar. Supposedly, every baker and home cook has his or her own recipe, but the common element seems to be that the cake is baked for exactly 18 minutes. And it’s never served warm. Visit the link in our profile to get the @nytfood recipe for the Italian flourless chocolate cake, photographed here by @jessica___marx. #??

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