A light, fluffy walnut cake topped with chocolate ganache and sweetened coconut
Named after my Baka’s close friend from Croatia, Ružina Torta is the perfect center to your holiday dessert table!
Ružina Torta.
Yield: serves 8
Total Time: 1 hour
- 8 large eggs, separated
- 8 tablespoons white, granulated sugar
- 3 teaspoons rum
- 1-1/4 cups (150 grams) ground walnuts
- 1/3 cup (40 grams) all-purpose flour
- 1 cup semisweet chocolate, chopped
- 1/4 cup heavy cream
- 3/4 cup sweetened, shredded coconut
- Preheat oven to 350 degrees F (~180 degrees C). In a large bowl, beat the egg whites until soft peaks form. Set aside.
- In another bowl, beat the yolks and sugar until very light and fluffy, about 5 minutes. Stir in the rum.
- Fold in the ground walnuts and all-purpose flour. Then fold in the egg whites. Pour the batter into a chiffon cake pan or a 9″ diameter pan.
- Bake torta for 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely (right side up) before inverting onto a plate or cake stand.
- To make the chocolate ganache topping, heat the chocolate and cream in a double boiler or in the microwave for about 1 minute. Stir until the chocolate has completely melted and mixes nicely with the cream. Once the torta is cool, pour the ganache on top, and top with coconut. Uživati!