Chocolate Torte Bajada

This is a chocolate version Bajada Torte, a chocolate-based treat Croatian Bajada developed by Kras. It contains as a nougat filling of hazelnuts and almonds sandwiched between two layers of chocolate.

This is an authentic recipe for the cake Bajadera. This is my version. I use chocolate wafers round full of honey, available in stores, but a rectangular cake wafers European Union, which is known as "oblatne vafel listovi" Croatia, works well. This cake is very rich so a small slice will do well.

Makes 16 slices

Preparation time: 20 minutes

Cook time: 10 minutes

Total: 30 minutes

Ingredients:

* 2 (3 oz) Packages (6 plates) filled with chocolate waffles with honey (see below) or 3 slices of torte

*.

* Filling:

* 1 cup water

* 3 cups sugar

* 10 ounces (2 1 / 2 stick) unsalted butter

* 5 1 / 2 cups chocolate cookie crumbs (or dry crumbs of chocolate cake)

Cup * 2 1 / 2 unsweetened shredded coconut

* 1 / 4 cup Grand Marnier or Chambord (optional)

*.

* Ganache coating:

* 8 ounces semisweet chocolate, cut into 1/2-inch pieces

* 3 / 4 cup whipping cream

2 tablespoons unsalted butter

1 tablespoon Grand Marnier or Chambord (optional)

Preparation:

1. If you're using honey wafers round bottom-line 9-inch spring form pan with parchment paper. If you are using a rectangular cake wafers, set directly on a plate and serve to build a cake using 3 wafers.

2. In a large skillet, heat water and sugar over medium heat until sugar dissolves. Add butter, chocolate crumbs, coconut and liqueur, if desired. Mix until ingredients are moistened and remove from heat.

Third Place one wafer with honey in the bottom of prepared pan. Spread 1 / 5 of the filling on the plate and place another sheet on top, pressing lightly. Spread another 1 / 4 of the filling on the second wafer and top with the third plate. Continue in this manner, ending with a plate on top. Cover with plastic wrap and weight down to compress the layers. Refrigerate 1 hour.

4. Meanwhile, prepare the ganache filling by placing chopped chocolate heatproof bowl. Put the cream and butter, heat-resistant bowl and microwave until boiling. Pour the chocolate liqueur and add, if you are using, and cover with plastic wrap. Cook over low heat for 15 minutes. Remove plastic and stir until smooth and thick.

5. Remove cake from refrigerator and pour the ganache over, spreading evenly and let it drip down the sides. Refrigerate until firm, at least 1 hour. To serve, run a knife around the pan and remove the ring. Slide a large spatula between the thin parchment paper and the bottom of the cake. Place on a plate and cut. To cut, place in freezer for 30 minutes. Slice and part of the plate and allow to come to room temperature for more flavor. You can decorate with rosettes of whipped cream and candied flowers, if desired.