Bajadera torte, or a rich no-bake chocolate biscuit torte (Croatia)

Croatia is located in the Balkan area on the Mediterranean and is a part of former Yugoslavia. It declared independence in 1991. Croatia has become quite a popular tourist destination, largely owing to its beaches and numerous islands, but there are also many national parks with rivers, lakes (some of them turqoise-colored), mountains (including many cascades and waterfalls) and particularly a large number of deep caves, a good destination for those who love nature and stunning scenery. Croatia has a very low birth rate and since 1991 has even been exceeded by its death rate, though immigration compensates somewhat.

There are big regional differences in Croatian cuisine – the coastal regions tend to feature more Mediterranean food, while the mainland cuisine is more influenced by Hungary and Austria. The former area uses olive oil and the latter prefers lard. The cuisine is quite heavy on meat – lamb, veal, pork, poultry and game – though seafood is also popular on the coast. Other common ingredients include cheese, nuts, dried fruit, cabbage (including sauerkraut), mushrooms, peas, beans, peppers, tomatoes, potatoes, buckwheat and corn semolina. Many spices and herbs are used, from rosemary to cinnamon. Croatia is a major wine producer with two wine growing regions, though beer is also very popular.

This recipe for a Bajadera torte comes from There are many kinds of recipes, but this one is supposed to be authentic. It is a no-bake torte that resembles Bajadera chocolates, but it is probably higher in fat than even chocolate! If you take biscuits, nuts and chocolate and add tons more fat and sugar, the result is bound to be rich. Very rich. It is good, of course, but even the smallest piece is like a leaden weight in your stomach, so be warned. Also, use a very good tasting margarine or even better, a combination of coconut oil and margarine, because the margarine does taste here.

Bajadera torte

Bajadera torte

7 oz/200 g vegan butter biscuits
1.5 cups/3.6 dl walnuts or blanched, peeled almonds
1.25 cups/3 dl sugar
4 oz/110 g margarine and/or coconut oil (see notes)
0.25 cup/0.6 dl water
3 oz/85 g dark chocolate


3.5 oz/100 g dark chocolate
3 tbsp sugar
3 tbsp soymilk or water
6 tbsp margarine and/or coconut oil (see notes)

Grind the biscuits and nut with a blender or food processor until fairly finely ground.

In a heatproof bowl, microwave the sugar, margarine and water until melted. Stir well. Add the biscuit-nut mixture to this bowl and mix until well combined. Divide in half.

In a heatproof bowl, melt the 3 ounces chocolate and stir into one half of the biscuit-nut mixture.

Using slightly dampened fingers, spread half the plain biscuit-nut mixture in an even layer into the bottom of an 8-inch square pan.

Again, using slightly dampened fingers, spread the entire chocolate biscuit-nut mixture in an even layer. Then, again working with slightly dampened fingers, spread the remaining plain biscuit-nut mixture in an even layer on top.

For the glaze: In a heatproof bowl, melt the chocolate, sugar and water. Stir well and gradually add the margarine/coconut oil, stirring until completely smooth. Pour over torte and let cool. Refrigerate. Makes 16-20 small but filling slices.

3 Responses to “Bajadera torte, or a rich no-bake chocolate biscuit torte (Croatia)”

  1. 1

    Mmm,näyttääpä herkulta!

  2. 2

    Niinpä, hetki suussa, ikuisesti vyötäröllä, vai miten se meni? Mutta varmasti hyvää, uskon kyllä.

  3. 3

    Bajaderan puolustukseksi pitää sanoa, että rasvaiset herkut täyttävät mahan pienelläkin annoksella ja nälkä myös pysyy suhteellisen hyvin. Jotain pullaa voisi syödä melkein loputtomasti, eikä siitä juuri mene nälkä, tai pian vatsa kurnii uudestaan.

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