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Torta Sava

c
@cocinero44
SerbianDessertVegetarianContains Eggs

Torta Sava is a traditional Serbian dessert with a soft texture and rich flavor. This recipe requires patience and attention to detail, but the result is a fantastic treat that will surprise your family or guests. The cake is layered with chocolate cream and topped with chocolate curls and fresh...

Torta Sava recipe
Prep Time
1hr 0min
Cook Time
40min
Total Time
1hr 40min

Ingredients

8 Servings
(1 serving = 1 slice)

For the Cake Base

  • sugar
    sugar
    150g
  • butter
    butter
    150g
  • egg yolks
    egg yolks
    6
  • egg whites
    egg whites
    6
  • breadcrumbs
    breadcrumbs
    60g
  • sifted flour
    sifted flour
    30g
  • dark chocolate coating
    dark chocolate coating
    60g
  • ground almonds
    ground almonds
    50g

For the Chocolate Cream

  • hot milk
    hot milk
    1/4L
  • semi-dark chocolate coating
    semi-dark chocolate coating
    80g
  • cornstarch (cornflour)
    cornstarch (cornflour)
    25g
  • egg yolks
    egg yolks
    2
  • egg whites
    egg whites
    2
  • powdered sugar (icing sugar)
    powdered sugar (icing sugar)
    80g
  • sheets unflavored gelatin, pre-hydrated and drained
    sheets unflavored gelatin, pre-hydrated and drained
    2
  • heavy cream
    heavy cream
    30mL

For Decoration

  • semi-dark chocolate coating
    semi-dark chocolate coating
    150g
  • cherries or strawberries
    cherries or strawberries

How to make Torta Sava

To Make the Cake Base

  1. Step 1

    Combine the butter and sugar in a bowl and beat until creamy.

  2. Step 2

    Add the egg yolks one at a time, mixing well after each addition.

  3. Step 3

    Melt the chocolate using a double boiler. Once slightly cooled, add it to the butter, sugar, and egg mixture, beating well to combine.

  4. Step 4

    Gently fold in half of the egg whites, beaten to stiff peaks, using a spatula and making soft, enveloping motions. Add the breadcrumbs, sifted flour, and ground almonds, previously mixed together, and fold everything gently.

  5. Step 5

    Add the remaining egg whites, beaten to stiff peaks, and mix until fully incorporated.

  6. Step 6

    Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 175°C (350°F) for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool before unmolding.

To Prepare the Chocolate Cream

  1. Step 1

    Heat the milk in a saucepan until it boils. Remove from heat and add the chopped chocolate, letting it melt. Stir to combine and set aside.

  2. Step 2

    Beat the egg whites to stiff peaks with the powdered sugar.

  3. Step 3

    Mix the cornstarch with the egg yolks in another saucepan. Gradually add the hot milk mixture, stirring well. Cook over low heat until it thickens and begins to boil. Remove from heat and add the pre-hydrated gelatin, stirring gently until fully dissolved.

  4. Step 4

    Fold the beaten egg whites with sugar into the mixture, stirring gently until fully incorporated. Let the cream cool completely. Once cooled, fold in the heavy cream, whipped to soft peaks. Mix gently and refrigerate.

Assembling the Torta Sava

  1. Step 1

    Slice the cake base into three layers. Generously spread chocolate cream between each layer, reassembling the cake as you go. Finish with a layer of chocolate cream on the top surface of the cake.

  2. Step 2

    Melt the chocolate using a double boiler. Once slightly cooled, spread a thin layer of chocolate onto a marble or similar surface. Once solidified, use a flat spatula to scrape and form chocolate curls.

  3. Step 3

    Cover only the top of the cake with the chocolate curls and decorate with strawberries or cherries.

  4. Step 4

    Refrigerate the cake for at least 3 hours before serving.

Nutrition (per serving)

Calories

502.1kcal (25.1%)

Protein

6.2g (12.38%)

Carbs

41.4g (15.05%)

Sugars

30.8g (61.62%)

Healthy Fat

11.3g

Unhealthy Fat

20.6g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the egg whites are beaten to stiff peaks to achieve a light and airy texture for the cake base.

  2. Refrigerating the cake for longer than 3 hours enhances its flavor and texture.

  3. Use fresh cherries or strawberries for decoration to add a burst of freshness to the dessert.

  4. Be careful not to overheat the chocolate while melting to prevent it from burning.

  5. Allow the cake base to cool completely before slicing to avoid crumbling.

FAQS

  1. Can I use milk chocolate instead of semi-dark chocolate?

    Yes, but the flavor will be sweeter and less intense. Semi-dark chocolate is recommended for a balanced taste.

  2. How long can I refrigerate the Torta Sava?

    You can refrigerate it for up to 2 days. The flavors will deepen over time.

  3. Can I substitute gelatin with agar-agar?

    Yes, agar-agar can be used as a substitute, but the texture may differ slightly.

  4. What can I use instead of breadcrumbs?

    You can use finely ground nuts or cake crumbs as an alternative to breadcrumbs.

  5. Is it necessary to use a double boiler for melting chocolate?

    Using a double boiler prevents the chocolate from burning, but you can melt it carefully in a microwave in short intervals.

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c

@cocinero44

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