Reforma Torta is of Serbian origin and consists of a rich, multi-layered walnut sponge cake with a creamy chocolate filling. It is a very popular desert and it is hard to imagine any celebration without it.
Ingredients
- 10 eggs
- 250 gr butter
- 300 gr walnats, grounded
- 250 gr sugar
- 10 tablespoons extra sugar
- 100 gr dark chocolate
Servings:
Instructions
Walnut Sponge
- Preheat oven to 180°C. Line two baking trays with baking paper.
- Separate 10 egg whites from 10 eggs. Using electric mixer whisk egg whites in a clean dry bowl until soft peaks form, Gradually add sugar until sugar is dissolved.
- Add wallnats and whisk until just combined.
- Spoon half of the meringue into the average sized rectangular baking pan. The thickness should be about 0.5-1cm.
- Bake in oven for about 15 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven and cool in pan 3 minutes.
- Run a knife around the edge of the sponge cake to loosen it. Carefully invert onto a cooling rack and peel off the parchment paper. Let cool completely. When cool, split each sponge cake in half horizontally so you have 4 layers.
Filling
- To make a filling place 10 yolks and 10 tablespoon of sugar in a double boiler over medium heat. Whisk for 15-20 minutes or until the mixture is thick enough to coat the back of a spoon. Add 100 gr of dark chocolate and mix for another couple of minutes. Remove from the heat, leave to cool.
- Using electric mixer beat the butter in a separate bowl. Fold in the cooled chocolate mixture, mix until combined.
Assemble the Torte
- Place one layer of walnut sponge on a serving tray and spread on a layer of chocolate filling. Repeat until all 4 layers are stacked on top of each other.
- Frost the top and sides of the torte with the remaining chocolate filling. Leave at room temperature for several hours before refrigerating. If desired, garnish with a sprinkle of chopped walnuts.
Share this Recipe
