Čokoladna Orah Torta (Chocolate Walnut Cake) is a traditional Croatian recipe for a classic rich chocolatey walnut cake with chocolate filling and icing that's garnished with chopped walnuts and chocolate. The full recipe is presented here and I hope you enjoy this classic Croatian version of: Chocolate Walnut Cake (Čokoladna Orah Torta).
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Traditional walnut cake with chocolate, a cherished Croatian recipe that, blends rich chocolate and earthy walnuts for a timeless torte.
Ingredients:
For the Cake Biscuit:
115g baking chocolate or dark chocolate, grated
10 eggs
200g granulated white sugar
4 tbsp white flour two tablespoons for cake, two for coating the cake tin
250g shelled walnuts
pinch of salt
For the Filling (and Icing):
300g dark chocolate
5 eggs
200g icing sugar
200g butter at room temperature
pinch of salt
Toppings (Optional):
70g ground or finely chopped walnuts
50g chocolate syrup or grated chocolate
Method:
Pre-heat your oven to 180°C. Line a round 25cm diameter springform cake tin with kitchen foil then grease with 1–2 tbsp oil before dusting generously with 2 tbsp flour. Set aside until needed.
Carefully separate the egg yolks from the egg whites, placing them in two separate bowls. Ensure no yolk gets into the egg whites, as even a small amount can prevent proper whipping. If later the egg whites don't foam as expected, discard everything and start over.
Add a pinch of salt to the bowl with egg whites. Using a hand or stand mixer, start beating at the lowest speed for 10-20 seconds. Then, increase to the highest speed and beat for 3.5–5 minutes, or until the egg whites are stiff and hold their shape. Test by flipping the bowl upside down— the egg whites should remain in place.
Add sugar to the bowl with egg yolks. Using a hand or stand mixer, start beating at the lowest speed for 10–20 seconds, then mix for 3.5–5 minutes on the highest setting.
Add the grated chocolate to the egg yolk and sugar mixture, and mix on the whisk’s lowest setting for 1–2 minutes, or until fully combined. Then add the walnuts and mix on the lowest setting for another 1–2 minutes.
Fold the beaten egg whites into the bowl with the walnuts using a wooden spatula, until fully integrated. Then, whisk in two tablespoons of flour until the batter has the consistency of a thick soup.
Pour the resultant batter into the cake tin, even the top with a spatula then transfer to the centre of your pre-heated oven. Bake at 180°C for 15 minutes. Then, reduce the temperature to 160°C, cover the cake with foil, and bake for an additional 25–35 minutes.
Starting at about 30 minutes of total baking time, start checking for done-ness by inserting a toothpick into the centre of the cake. If it emerges cleanly, the cake is done. If crumbs or stickiness remain, continue baking and test again every 5 minutes.
Remove the cake from the oven and let it cool in the tin for about 30 minutes. Carefully open the springform tin and remove the cake biscuit from the cake tin, and then remove the foil around it. Finally, sit it on a clean, flat surface.
You can prepare the filling in parallel to baking. In two large bowls (one should be stainless steel or a medium-sized pan), carefully separate the egg yolks from the whites, placing the yolks in the stainless steel bowl. (You'll work the egg yolks in a bain-marie (double boiler) later.
Add a pinch of salt to the bowl containing the egg whites. Using a hand or stand mixer, start beating at the lowest speed for 10–20 seconds. Then, increase to the highest speed and beat for 3.5–5 minutes, or until the egg whites are stiff and hold their shape. Test by flipping the bowl upside down— the egg whites should remain in place.
In parallel to mixing egg whites, fill a smaller pot halfway with water and bring it to a rolling boil. Reduce the temperature down to low, or medium low. (The pan should be large enough so that it snugly fits the stainless steel bowl with the egg yolks).
Add powdered sugar to the bowl or pot with the egg yolks and mix with a wooden spatula until completely combined.
Place the bowl over the small pan of boiling water to create a bain-marie (double boiler), making sure the base of the bowl does not touch the boiling water. Using a hand mixer, start mixing the yolk mixture on low speed, gradually increasing to the highest setting within 10–20 seconds. Work carefully, to prevent spillage and burns.
Continue mixing in the steam for 7-10 minutes, until the mixture turns pale yellow, and easily separates from the walls of the bowl. Remove from heat and set aside to cool on your work surface.
Working in parallel to the egg yolks cooling, melt the chocolate. Place the chocolate in a microwave-safe bowl and melt it in 20–30-second bursts for approximately 1–3 minutes. After each 20–30 seconds, remove the bowl to check the chocolate and give it a whisk to check for done-ness.
After the processed yolks have cooled for a few minutes, add room temperature (or softened) butter. Begin mixing with a hand mixer on its lowest speed, gradually increasing the speed as the ingredients combine.
After about 1–2 minutes, reduce the mixer speed again and add the melted chocolate. Continue mixing for 1–2 more minutes, until the mixture is smooth and fully combined.
Gently fold the whipped egg whites into the chocolate mixture with a wooden spatula until all ingredients are combined. Transfer the resultant filling to your refrigerator. Let it stiffen for at least 1 hour, or until it achieves the consistency of cream cheese or slightly thicker.
Assembling the cake: Using a thin, large knife, slice the sponge cake lengthwise into three equal layers. This may take some practice. (A sharp knife, patience, and slow moves are your friends here.) Sprinkle each with rum.
Remove the filling from the refrigerator and divide it into three equal parts, with one part being slightly larger.
Sit the first cake layer on a flat surface. Spread one part of the filling evenly over the top. Add the second cake layer and spread the second portion of filling on top. Place the third cake layer on top. Then, use the remaining largest part of the filling to cover the top and sides of the cake. Smooth the filling evenly over the sides with a spatula or knife.
One of the more common topping is ground and chopped walnuts sprinkled all around and on top of the cake. You can also add grated chocolate on top, or use chocolate syrup or candy to further decorate.
Transfer the cake to an airtight container, and then set in your refrigerator for at least two hours to firm up, (preferably overnight).
To serve: take the chocolate walnut cake out of the fridge 10–15 minutes before serving. For easier cutting warm the knife up by dipping it in hot water in between slicing. The cake will typically yield 12–16 slices, depending on how thick you cut them. Note that walnut chocolate cake is a very rich, filling dessert. One decent slice will keep you satisfied for quite some time.
Serve the cake itself, with Bosnian coffee, or alongside vanilla ice cream or fresh berries.
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