Tenerina Cake

This soft chocolate cake covered with a crunchy chocolate crust hails from Ferrara, Northern Italy.



  • 1 l Fabbri Gran Cioccolato base
  • 50 g Nonna Rachele paste
  • 100 g melted dark chocolate
  • Cocoa biscuit
  • Fabbri Kroccant
  • powdered sugar

For the Gelato

Mix the Fabbri Gran Cioccolato base with Nonna Rachele paste, milk and melted chocolate, and place in the batch freezer.

For the Decoration

Fold in the crumbled cocoa biscuit and Fabbri Kroccant. Top with more. Sprinkle with sifted powdered sugar, helping yourself with a strainer.