Croatian Bajadera recipe

Croatian Bajadera recipe

Bajadera recipe

Anyone that knows their Croatian chocolate has undoubtedly heard of Bajadera. This layered, nougat-like sweet is one of the best known offerings from a Croatian producer called Kraš; a company that has been going at it for more than a century.

Many recipes for it can be found online, although I’m sure the one used by Kaš is a closely guarded secret.

Bajadera recipe

Looking at it, one would think they’re about to be hit with enormous amounts of sugar. Not the case. Yes there is noticeable sugar, but nowhere near the amount that’s jarring and makes your teeth ache.

Due to the butter content, these little guys need to be kept in the fridge or they start to sweat and don’t retain the creamy, silky texture. A luscious bite into cooling layers of chocolate, crushed biscuits and ground nuts – with my personal additions of rum and vanilla.

Bajadera recipe

Bajadera recipe

 

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Bajadera
How to make Croatian Bajadera. This stuff is so good!
Bajadera recipe food styling
Course Dessert
Cuisine Croatian
Servings
slices
Ingredients
Course Dessert
Cuisine Croatian
Servings
slices
Ingredients
Bajadera recipe food styling
Instructions
  1. Heat water and sugar in a medium saucepan over medium heat. Bring to the boil then reduce heat and allow to simmer for 5 minutes. Add the butter and stir until melted.
  2. Turn off heat.
  3. Add the ground biscuits, hazelnuts, almonds, rum and vanilla. Mix until well incorporated. Remove one third of the mixture and place into a mixing bowl. Stir through the 200 g melted chocolate into the one third mixture, incorporating well.
  4. Grease a square 22cm baking tin and line with baking paper. Gently press the chocolate mixture into the base of the lined tin, smoothing the surface and making sure it is evenly filled.
  5. Take the remaining two thirds of the mixture and press it over the top, spreading evenly and smoothing the top.
  6. Melt the 120 g chocolate and whisk in the olive oil. Pour over the biscuit mixture and tip the pan so the chocolate covers the surface evenly. Set aside to cool for 20 minutes, then cover with plastic and refrigerate overnight.
  7. To serve, slice the bajadera into small rectangles, or whatever shape you desire. Dust with cocoa, if you wish.
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