Torta Makarana (Traditional)
Tradicionalno jelo · Croatian
A classic Croatian dessert cake from the Makarska Riviera, featuring layers of sponge cake soaked in rum, filled with a rich chocolate cream, and topped with a chocolate glaze. It's a decadent and celebratory treat.
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Sastojci
- Eggs6 large
- Granulated sugar200 g
- All-purpose flour150 g
- Cocoa powder50 g
- Baking powder1 tsp
- Dark chocolate200 g
- Heavy cream400 ml
- Butter100 g
- Rum100 ml
- Powdered sugar50 g
- Saltpinch
- Wateras needed
Koraci
- 1
Prepare the sponge cake: Whisk eggs and granulated sugar until pale and fluffy. Gently fold in flour, cocoa powder, and baking powder.
- 2
Pour batter into a greased and floured 24cm springform pan. Bake at 180°C (350°F) for 30-35 minutes, or until a toothpick comes out clean.
- 3
Let the cake cool completely, then slice horizontally into 3 layers.
- 4
Prepare the chocolate cream: Melt 200g dark chocolate. Heat 200ml heavy cream, pour over chocolate, stir until smooth. Let cool slightly.
- 5
In a separate bowl, cream 100g softened butter with 50g powdered sugar until fluffy. Gradually add the cooled chocolate mixture and mix well.
- 6
Prepare the rum syrup: Mix 100ml rum with 100ml water and 50g sugar (optional, if you prefer it sweeter).
- 7
Assemble the cake: Brush the bottom cake layer generously with rum syrup. Spread half of the chocolate cream over it. Repeat with the second layer.
- 8
Place the top layer and brush with remaining syrup.
- 9
Prepare the glaze: Melt remaining 200g dark chocolate with 200ml heavy cream and 100g butter over low heat until smooth and glossy.
- 10
Pour the glaze over the assembled cake, ensuring it covers the top and sides. Let set.
- 11
Chill the cake for at least 2-3 hours before serving.
