Balkan Čupavci Recipe
The name "čupavci" translates to "hairy ones" in English, a nod to the dessert’s shredded coconut coating that resembles hair or fur.Čupavci is a cherished dessert in Balkan cuisine, enjoyed at holidays, family gatherings, and celebrations. This nostalgic treat evokes the comforting flavors and memories of traditional Balkan sweets, especially around Christmas. Symbolic of Balkan culinary heritage, čupavci is loved by people of all ages across the region. The dessert consists of small, soft sponge cake squares coated in chocolate and desiccated coconut.
Ingredients
For the cake:
- All-purpose flour - 2 cups
- Granulated sugar - 1 cup
- Unsweetened cocoa powder - 1/2 cup
- Baking powder - 1 tsp
- Baking soda - 1/2 tsp
- Salt - 1/2 tsp
- Large eggs - 2
- Milk - 1 cup
- Vegetable oil - 1/2 cup
- Vanilla extract - 1 tsp
For the syrup:
- Granulated sugar - 1 1/2 cups
- Water - 1 1/2 cups
- Vanilla extract - 1 tsp
- Unsweetened shredded coconut - 1/2 cup
For the chocolate glaze:
- Heavy cream - 1/2 cup
- Dark chocolate, chopped - 6 oz.
- Unsalted butter - 1 tbsp
Instructions
- Begin by preheating your oven to 175°C. Next, take a 9x13-inch baking pan. Grease it and sprinkle a little bit of flour.
- Mix the flour, sugar, baking soda, salt, baking powder, and cocoa powder in a large mixing dish.
- Take another bowl, mix the eggs, vegetable oil, milk, and vanilla extract until all the ingredients are well incorporated.
- Stirring occasionally, add the wet components in little amounts to the dry ingredients. Watch out not to combine too much.
- Spread the batter evenly after pouring it into the prepared baking pan.
- Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean.
- Make the syrup and bake the cake simultaneously. The water and sugar should be combined in a small pot. Over medium heat, bring the two ingredients to a boil while stirring periodically. It should simmer for five minutes after lowering the heat. Add vanilla extract after turning the heat off.
- Remove the cake from the oven when it has finished baking and allow it to cool in the pan for approximately 5 minutes.
- Over the warm cake, drizzle the syrup evenly. Allow the cake to absorb the syrup for 10 to 15 minutes.
- Spread the coconut shreds evenly in a dish. Place the cake on top of the coconut after carefully removing it from the pan. On the cake's top, gently press the coconut.
- In a small saucepan, warm the heavy cream until it begins to boil in order to make the chocolate glaze. Make sure to do it over a medium flame. Add the butter and chopped chocolate after taking the pan off the heat. Stir the ingredients until it is smooth, and the chocolate has melted.
- With a spatula, evenly add the chocolate glaze over the cake with the coconut topping.
- Before cutting the cake into squares, let the icing set and the cake cool fully.
- Serve the prepared dish and enjoy!
Nutrition
Calories: 498kcalCarbohydrates: 71gProtein: 6gFat: 22gSaturated Fat: 9gCholesterol: 48mgSodium: 221mgFiber: 3gSugar: 50g
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