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Mama's Chocolate Walnut Cake (Čokoladna Orah Torta)

Aida
Traditional walnut cake with chocolate, a cherished family heirloom passed down through generations, blends rich chocolate and earthy walnuts for a timeless torte.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 50 minutes
Resting Time (Fridge) 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Bosnian, Croatian, Montenegro, Serbian
Servings 14
Calories 679 kcal

Equipment

  • 1 (one) 10-inch cake ring (1 big is better than 3 small)

Ingredients
 
 

Cake Biscuit

  • 4 ounces baking chocolate grated; note that most types of chocolate work: choc. chips, milk chocolate, baking chocolate, dark chocolate, a combination of, etc.
  • 10 eggs find as organic and free-range as possible (if you can)
  • 1 cup granulated white sugar regular white table sugar
  • 4 tablespoons white flour two tablespoons for cake, two for coating the pan
  • 9 ounces de-shelled ground walnuts ¼ of these walnuts can be finely chopped for a richer texture
  • pinch of salt

Filling (and Frosting)

  • 10.5 ounces baking chocolate note that most types of chocolate work: choc. chips, milk chocolate, baking chocolate, dark chocolate, a combination of, etc.
  • 5 eggs find as organic and free-range as possible (if you can)
  • 1 cup confectioner's sugar icing or powdered sugar
  • 9 ounces butter room temperature or softer
  • a pinch of salt

(Optional) Topping

  • 2-3 ounces ground or finely chopped walnuts
  • 1-2 ounces chocolate syrup or grated chocolate
  • 1-2 m&m's, gummy bears, candy, etc.

Instructions
 

Making the Cake Biscuit

  • Prep Pan and Oven. Line the cake ring (or pan) with foil on the inside and coat it generously with flour (1-2 tablespoons) to prevent sticking. (Optionally grease with 1-2 tablespons of oil.) Set aside and preheat the oven to 350°F (175°C).
  • Separate Eggs. In two large mixing bowls, carefully separate the egg yolks from the egg whites. 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.
  • Mix Egg Whites. Add a pinch of salt to the bowl with egg whites. Using a hand or stand mixer, start 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.
  • Mix Egg Yolks. Add sugar to the bowl with egg yolks. Using a hand or stand mixer, start at the lowest speed for 10-20 seconds, then mix for 3.5- 5 minutes on the highest setting.
  • Add Chocolate and Walnuts. Add grated chocolate to the egg yolks and sugar mixture, and mix on the 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.
  • Combine with Egg Whites. Fold the whipped egg whites into the bowl with 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.
  • Bake. Pour the batter into the cake ring and place it in the oven. Bake at 350°F (175°C) for 15 minutes. Then, lower the temperature to 320°F (160°C), cover with foil, and bake for an additional 25-35 minutes. (You can cover the cake with foil even earlier, as soon as it starts to blush.)*
    Starting at about 30 minutes of total baking time, start checking for doneness by inserting a toothpick. If it comes out clean, the cake is done. If crumbs or stickiness remain, continue baking and test again every 5 minutes.
  • Cool. Take the cake out and let it cool down for about 30 minutes.
  • Remove Ring. Carefully remove the cake biscuit from the cake ring, and then remove the foil around it. Finally, place it on a clean, flat surface.

Making the Filling (Parallel to Baking)

  • Separate Eggs. In two large bowls (one should be stainless steel or a medium-sized pot), carefully separate the egg yolks from the whites, placing the yolks in the stainless steel bowl or pot. (You'll work egg yolks over a water boiler later.)
  • Mix Egg Whites. Add a pinch of salt to the bowl with egg whites. Using a hand or stand mixer, start 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.
  • Heat Water. Parallel to mixing egg whites, fill a smaller pot halfway with water and bring it to a rolling boil. Bring the temperature down to low, or medium low. (The pot should be large enough so that it snugly fit the stainless steel bowl or pot with egg yolks.)
  • Thermally Process Egg Yolks. On the work surface, add powdered sugar to the bowl or pot with the egg yolks and mix with a wooden spatula until well combined.
    Place the bowl or pot over the small pot of boiling water to create a double boiler. 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 over the steam for 7-10 minutes, until the mixture turns pale yellow, and easily separates from the walls of the bowl/ pot. Remove from heat and let it cool on your working surface.*
  • Melt Chocolate. Parallel to the egg yolks cooling, melt the chocolate. Place the chocolate in a microwave-safe bowl and melt it in 20-30-second increments 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 doneness.
  • Add Butter. After the processed yolks have cooled for a few minutes, add room temperature (or softened) butter. Begin mixing with a hand mixer on the lowest speed, gradually increasing as the ingredients combine.
  • Add Chocolate. After about 1-2 minutes, slow the mixer down again and add the melted chocolate. Continue mixing for 1-2 more minutes until the mixture is smooth and fully combined.
  • Combine Everything. Gently fold the whipped egg whites into the mixture with a wooden spatula until all ingredients are combined.
  • Transfer to Fridge. Transfer the filling to the fridge. Let it stiffen for at least 1 hour, or until it achieves the consistency of cream cheese or slightly thicker.

Combining Cake Biscuit and FIlling

  • Cut Cake Biscuit. 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.
  • Divide Filling. Remove the filling from the fridge and divide it into three equal parts, with one part being slightly larger.
  • Combine Cake and Filling. Place one 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.

(Optional) Add Topping

  • (Choose and Add Toppings.) Our favorite topping is ground and chopped walnuts sprinkled all around and top of the cake. You can also add grated chocolate on top, or use chocolate syrup or candy to further decorate.

Firming Up Cake

  • Transfer the cake to an airtight container, and then to the fridge for at least two hours to firm up, preferably overnight.

Handling

  • Serving:  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. (We usually keep a pitcher of it nearby.)
    Serving size is up to you. We find that this size cake produces about 12-16 slices, depending on how thick the slices are cut. 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 berry fruit (blueberries, strawberries, etc.).
    Storing: store in an airtight cake container in the fridge for up to 3-5 days. Although the quality does deteriorate a little bit, it'll still be delicious.

Video

Notes

  • Thermally Processing Eggs
We thermally process egg yolks for safety, thickening, and a stable, smooth texture. It's essential to mix the yolks until they turn pale yellow, which takes about 7-10 minutes, but be careful not to overdo it—if they curdle and become grainy, you'll need to start over with fresh yolks.
  • Combining Cake and Filling
You can combine the cake with the filling on the fancy plate or a cake stand from the start. Also, be as free as you'd like in putting the cake together. We don't spend too much time making it stylistically perfect. However, if you are a baker, and have extra equipment, go ahead and put it together any way you'd like. 
  • Baking
As always, you can adjust the temperature slightly, based on how hot/ cold your oven runs. 

Nutrition

Serving: 1of 14Calories: 679kcalCarbohydrates: 29gProtein: 17gFat: 56g
Tried this recipe?Let us know how it was!