Description
Delicious Croatian Cupavci are soft, fluffy chocolate sponge cakes coated in a rich chocolate glaze and rolled in desiccated coconut, creating a perfect balance of moist cake and creamy, textured coating. This traditional treat is ideal for chocolate lovers seeking a unique and indulgent dessert.
Ingredients
Scale
Sponge Cake
- 3 eggs, yolks and whites separated
- 150 g sugar
- 100 ml oil
- 100 ml milk
- 130 g all-purpose flour
- 10 g baking powder
- 1 pinch salt
Chocolate Glaze and Coating
- 250 g dark chocolate (high quality)
- 250 g butter
- 200 ml milk
- 300 g desiccated coconut
Instructions
- Prepare Egg Whites: Separate the egg yolks from the whites carefully, placing the egg whites in a clean, grease-free bowl. Whisk the egg whites until stiff and airy peaks form to ensure the sponge will be fluffy.
- Make Cake Batter: In a separate bowl, combine the egg yolks with sugar and oil, mixing well. Add the flour, baking powder, and a pinch of salt, then mix thoroughly. Slowly pour in the milk while stirring, and gently fold in the whipped egg whites to preserve the airiness of the batter.
- Bake the Sponge Cake: Pour the prepared batter into a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until the cake turns golden and a toothpick inserted comes out clean.
- Cool and Cut: Remove the cake from the oven and allow it to cool completely on a wire rack. Once cooled, cut the sponge cake into small, even squares for coating.
- Prepare the Chocolate Glaze: In a saucepan over low heat, melt together the dark chocolate, butter, and milk, stirring continuously until the mixture is smooth and glossy.
- Coat the Cakes: Dip each sponge cake square into the warm chocolate glaze, making sure it is fully coated. Immediately roll the coated cake in desiccated coconut to cover all sides for texture and flavor.
- Set and Serve: Place the coated cakes on a tray and let them set until the glaze firms up. Serve at room temperature and enjoy this classic Croatian treat.
Notes
- Ensure the bowl and whisk used for egg whites are completely clean and free of any grease to achieve stiff peaks.
- Use high-quality dark chocolate for a richer flavor in the glaze.
- Allow the glaze to cool slightly before dipping to avoid making the sponge soggy.
- Store cupavci in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Desiccated coconut can be toasted lightly if a nuttier flavor is desired.
