This is a chocolate version of Bajadera torte, based on Bajadera a Croatian chocolate treat developed by the Kras company. It contains a nougat-like filling of hazelnuts and almonds sandwiched between two layers of chocolate.
Here is an authentic recipe for Bajadera torte. This is my version. I use round chocolate-filled Honey Wafers, available at specialty stores, but rectangular European torte wafers, known as "oblatne vafel listovi" in Croatian, will work fine. This dessert is very rich so a small slice will do nicely.
Makes 16 slices
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 2 (3-ounce) packages (6 wafers) Chocolate-Filled Honey Wafers (see below) or 3 torte wafers
- 1 cup water
- 3 cups sugar
- 10 ounces (2 1/2 sticks) unsalted butter
- 5 1/2 cups chocolate cookie crumbs (or dried chocolate cake crumbs)
- 2 1/2 cups shredded unsweetened coconut
- 1/4 cup Grand Marnier or Chambord (optional)
- Ganache Topping:
- 8 ounces semisweet chocolate, cut into 1/2-inch pieces
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 tablespoon Grand Marnier or Chambord (optional)
- If using round Honey Wafers, line the bottom of a 9-inch springform pan with parchment paper. If using rectangular torte wafers, place directly on a serving platter and build the torte using 3 wafers.
- In a large saucepan, heat water and sugar over medium until sugar dissolves. Stir in butter, chocolate crumbs, coconut and liqueur, if using. Mix well until ingredients are moistened and remove from heat.
- Place 1 Honey Wafer in the bottom of the prepared pan. Spread 1/5 of the filling over the wafer and place another wafer on top, pressing lightly. Spread another 1/4 of the filling over the second wafer and top with the third wafer. Continue this way, ending with a wafer on top. Cover with plastic wrap and weight down to compress the layers. Refrigerate 1 hour.
- Meanwhile, prepare ganache filling by placing chopped chocolate in a heatproof bowl. Place whipping cream and butter in a heatproof bowl and microwave until boiling. Pour over chocolate, and add liqueur, if using, and cover with plastic wrap. Let sit 15 minutes. Remove plastic and stir until smooth and thick.
- Remove torte from refrigerator and pour ganache over, spreading evenly and letting it run down the sides. Refrigerate until firm, at least 1 hour. To serve, run a knife around the springform pan and remove the ring. Slide a large, thin spatula between parchment paper and bottom of torte. Place on serving plate and slice. If desired, in order to slice thinly, place in freezer for 30 minutes. Slice and portion on plates and allow to come to room temperature for best flavor. You may decorate with rosettes of whipped cream and candied flowers, if desired.