Authentic Croatian Bajadera Torte Recipe
This recipe for Bajadera Torte is the real thing. It is flat and resembles a real piece of Bajadera chocolate, for which the dessert is named.
- Serves: 16 persons
- 7ounces butter biscuits (like Petite Beurre)
- 1 ½cups walnuts (or blanched, peeled almonds)
- 1 ¼cups sugar
- 4ounces (1 stick) butter
- ¼cup water
- 3ounces bittersweet or semisweet chocolate
- For the Glaze:
- 3 ½ounces bittersweet or semisweet chocolate
- 3tablespoons sugar
- 3tablespoons water
- 3ounces butter
Step 1Place butter biscuits (like Petite Beurre) and nuts in the bowl of a food processor. Pulse until finely ground. Transfer to a large bowl.
Step 2In a heatproof bowl, microwave 1 1/4 cups sugar, 4 ounces butter and 1/4 cup water until dissolved. Stir completely. Add to biscuit-nut mixture and mix until well combined. Divide in half.
Step 3In a heatproof bowl, melt 3 ounces chocolate and stir into half the biscuit-nut mixture.
Step 4You will end up with three layers plus the glaze. Using slightly dampened fingers, spread half the plain biscuit-nut mixture in an even layer into the bottom of an 8-inch square pan.
Step 5Again, using slightly dampened fingers, spread the entire chocolate biscuit-nut mixture in an even layer. I used milk chocolate because that's what I had on hand. If you use semisweet chocolate, it will be darker and the layers more distinct. Then, again working with slightly dampened fingers, spread the remaining plain biscuit-nut mixture in an even layer on top.
Step 6To Make the Glaze: In a heatproof bowl, melt 3 1/2 ounces chocolate, 3 tablespoons sugar and 3 tablespoons water. Stir well and gradually add the 3 ounces of butter, stirring until completely smooth. Pour over torte and let cool. Refrigerate to make the cutting easier. This is very rich and sweet, so small rectangles or squares will do nicely. Dobar tek! ( Bon a petit !)