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Bajadera nougat dessert
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5 from 1 vote

Bajadera Chocolate

This famous Croatian Bajadera praline nougat can be made at home and it will taste just as great as the store-bought one. Take your time and be precise to recreate the Bajadera style elegance.
Course Dessert
Cuisine Croatian
Keyword festive, no-bake
Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Servings 12 people
Calories 480 kcal
Author Andrea Pisac



  • 150 ml water (⅔ cup)
  • 180 g sugar (¾ cup)
  • 220 g butter, cubed (1 cup)
  • 1 tsp vanilla flavour
  • 1 tbsp rum
  • 350 g tea biscuits, crushed (¾ lb)
  • 150 g hazelnuts, toasted, peeled and ground (2 cups)
  • 130 g almonds, blanched and ground (1 ½ cups)
  • 100 g dark chocolate, melted (3 ½ oz)


  • 150 g dark chocolate (5 oz)
  • 5 tbsp oil, sunflower or canola


  • Prepare the nuts. Blanche the almonds and ground them in a nut mill. Roast hazelnuts, remove the skin and grind them. Do not use a blender or food processor because the nuts will come out too mushy.
    Croatian nougat praline
  • Melt the chocolate in a bain-marie. At the same time place water and sugar in a saucepan and bring to a boil. Add vanilla flavour. Set the melted chocolate aside.
  • Add the cubed butter into boiling sugar syrup and stir until it melts. Add rum and set aside.
  • Combine crushed biscuits with both nuts - but set aside 20 g (1/2 cup) of hazelnuts. Make a little well in the middle and pour in the butter syrup. Mix with a spoon until you get a smooth dough.
    Making Croatian nougat
  • Divide the dough into equal parts. Use the scale for precision.
  • Put the rest of the hazelnuts in one part and melted chocolate in the other.
  • Divide the chocolate dough into 2 parts. To be super precise, 1 part should be twice as big as the other. In other words, weigh the chocolate dough and divide it by 3. Then make 1 part 1/3 and the other 2/3 of the mass.
    Croatian bajadera chocolate
  • Coat the cake pan (27x23 cm) very lightly with melted butter. Place the bigger chocolate dough inside and spread it evenly with your fingers. Place a sheet of baking paper on top and smooth the layer by rolling your hand over it. Remove the paper.
    Bajadera recept
  • Add the light part of the dough. First sprinkle smaller bits of dough evenly across the pan. Smooth it out through the baking paper, then remove it.
    Bajadera recipe
  • Put the smaller chocolate dough last. This may be the trickiest part because this layer is the thinnest. Sprinkle the dough first then smooth it out through the baking paper.
  • Place the cake in the fridge for a few hours.
  • Melt the chocolate and oil in a bain-marie. Pour the icing over the cake and wiggle the pan to spread it evenly. Pop it back in the fridge overnight.
    Bajadera at home
  • Cut bajadere in 2x4 cm size pieces. Use a Stanley knife to for best and most precise results.
    Croatian bajadere
  • You can freeze bajadere for up to 3 months.