Rachel Roddy’s recipe for torta tenerina, or rich chocolate cake | A kitchen in Rome

This soft-but-dense, velvety delight is cake at its most pudding-like. It’s at its prime still warm from the oven, but gets gloriously fudgy after a night in the fridgeThe note by Elizabeth David is helpful here: “This cake can also be eaten like a pudding” for its soft-dense-velvet-texture. But I am jumping ahead: this week’s column started in Ferrara, a…