Torta tenerina, the autumn version is full of walnuts, it's flourless and is eaten warm, it's love at first bite!

If you're looking for the perfect autumn treat, this tenerina walnut cake is just what you'll fall in love with at first bite. It's an even more indulgent version of the classic tenerina, but without the flour and with plenty of crunchy walnuts for an extra kick. Soft and creamy on the inside, with an irresistible blend of dark chocolate and chopped walnuts, this cake is best enjoyed warm and is pure magic.

Its tender and moist texture makes it the perfect dessert for cool days, when you're craving something super-delicious yet simple to make. It's easy to make, and you only need a few ingredients to achieve spectacular results! The absence of flour makes it naturally gluten-free, making it perfect for those with intolerances, but the real star here is the dark chocolate, which pairs perfectly with the crunchy walnuts. The contrast between the softness of the chocolate and the graininess of the walnuts is a combination that will amaze you.

Torta tenerina: I make it without flour but with lots of walnuts, the autumn version that you'll fall in love with!

In short, if you love rich, intense desserts, this cake is for you! It's worth trying to make it together right away. I guarantee it will only take a few minutes, but the result will enchant everyone. So don't waste any time, put on your apron, and in no time, without even waiting for it to cool after baking, you'll have the best autumn cake you could ever dream of. Let's get started!

Preparation time: 20 minutes Cooking time: 180 degrees for 25-30 minutes.

Ingredients for the autumnal tender cake

• 400 g dark chocolate
• 300 g butter
• 250 g chopped shelled walnuts
• 6 eggs
• 1 pinch of salt Icing sugar to taste for decoration

How to make a flourless tender cake with walnuts

Start by breaking up the dark chocolate and melting it in a double boiler with the butter. Stir slowly until smooth and creamy. Once melted, let the mixture cool slightly. Meanwhile, take the shelled walnuts and chop them roughly. They don't need to be ground to a flour, but rather coarsely chopped, so they'll add a nice crunch to the cake.

In two separate bowls, separate the egg yolks from the egg whites. Using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, whisk the egg yolks with the now-warm chocolate and butter mixture until thick and velvety. Add the chopped walnuts to the chocolate mixture and mix well to evenly distribute the nuts throughout the batter.

Now it's time to gently fold in the beaten egg whites. Add them a little at a time, mixing with slow, gentle movements from the bottom up so as not to deflate the mixture. Pour the mixture into a pan lined with parchment paper or lightly buttered, smooth the surface, and bake in a preheated oven at 180°C (350°F) for about 25-30 minutes. The cake should still be slightly soft in the center, so be careful not to overcook it. Once removed from the oven, let the cake set for just a few minutes, but not too long! This tenerina cake is best eaten warm, while it's still soft on the inside. Before serving, dust it with a little powdered sugar for an elegant finishing touch. Enjoy!