Croatian chocolate & blueberry jam cake, GF ("Bobanova torta")
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Ingredients
  • 6 egg whites
  • 6 egg yolks
  • 120 g (1/2 cup + 2 tbsp) sugar (I used unrefined raw cane sugar)
  • 120 g (4 oz) dark chocolate
  • half sachet (1 tsp) baking powder
  • 1 jar of blueberry or cherry jam
  • optional: whipped cream or whipped coconut cream for dairy-free version
Preparation
  1. Preheat oven to 170 C (340 F). Prepare a cake tin (24 - 26 cm) , grease it and line with baking parchment.
  2. In a mixing bowl beat the egg whites with sugar until stiff and shiny peaks form.
  3. In a separate bowl beat the egg yolks with baking powder.
  4. Melt the chocolate over a bain marie (break chocolate and place into a heatproof bowl, sit over a pan of barely simmering water and allow the chocolate to melt, stirring occasionally).
  5. Add the melted chocolate to the egg yolks and baking powder mixture and combine it using a wooden spoon.
  6. Gently add the egg whites and sugar mixture and combine.
  7. Pour it into prepared cake tin and bake for about 30 min on 170 C (340 F).
  8. Remove the cake from the oven and allow to cool before spreading the whole jar of blueberry or cherry jam on top of it.
  9. If you wish, add the whipped cream on top and decorate with chocolate curls and serve it cooled.
  10. Note: Cake will rise while in the oven and than "collapse" when out of the oven, that's how it should be so don't worry for that.
Recipe by Travelling oven at https://www.travellingoven.com/2015/08/croatian-bobans-cake/