Bulgarian Chocolate & Walnut Cake:
What's The Big Idea?
Not really one for the allergy sufferers, I'm afraid, as it contains flour, eggs and nuts!
If nations had "national cakes", this would be Bulgaria's - yet despite its popularity, it was a bit of a struggle to find a recipe for it. I managed to find one in Bulgarian, translated
somewhat strangely into English, and one in Spanish. This is a sort of combination of the two, so I hope it works for you! Any suggestions to improve it, please do
get in touch, because we would love to have a really authentic recipe for this cake here on the site.
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 8½oz butter
- 5oz caster sugar
- 5 eggs, separated
- ¼ teaspoon almond essence
- 12oz plain chocolate
- 6oz ground walnuts
- 2½oz self-raising flour
- 2 tablespoons cocoa
- 4 tablespoons apricot jam
- 2 tablespoons apricot rakia/brandy (or similar)
What To Do
- Preheat oven to 160C/325F
- Grease a 9in cake tin and line the bottom with greaseproof paper
- Cream 6oz of the butter, gradually adding 2½oz of the sugar, beating in between additions
- Add the egg yolks one at a time, beating in between
- Melt 6oz of the chocolate and add it to the mixture along with the almond essence and ground walnuts. Mix well
- Fold in the cocoa and flour
- Whisk the egg whites until stiff, then add the remaining 2½oz of sugar slowly, whisking in between additions
- Stir about a quarter of the egg white mixture into the cake mixture, then gently fold in the remainder
- Spoon this into the cake tin, and bake for 60 - 70 minutes, until the top is firm and the center cooked (test with a skewer)
- Allow to cool, then remove from the tin
- Warm the apricot jam until it is semi-liquid. Spread over the top and sides of the cake. Allow to cool and set slightly
- Melt the remaining 2½oz of butter and 6oz chocolate. Stir in the brandy
- Allow to cool slightly, then use to ice the top and sides of the cake