Serbian Multi-Layered Chocolate Cream Cake

layered chocolate serbian cake

Nicko Margolies / Wikimedia Commons


Prep: 30 mins
Cook: 60 mins
Assembly: 20 mins
Total: 110 mins
Servings: 10 servings
Yield: 1 cake
Nutrition Facts (per serving)
856 Calories
59g Fat
77g Carbs
11g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 856
% Daily Value*
Total Fat 59g 76%
Saturated Fat 26g 132%
Cholesterol 97mg 32%
Sodium 100mg 4%
Total Carbohydrate 77g 28%
Dietary Fiber 3g 11%
Total Sugars 71g
Protein 11g
Vitamin C 0mg 2%
Calcium 52mg 4%
Iron 2mg 11%
Potassium 274mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Serbian reform torte or reforma torta is a rich, many-layered walnut sponge cake with creamy chocolate filling.

Some believe it came into being with the post-WWII Communist reforms when eggs, butter, finer flour, chocolate, and nuts were more available and could be "squandered" on a rich dessert.

Reform Torte is featured at Christmas and Easter time and for many families' slavas. You won't use any egg yolks in this recipe, so you can freeze the egg yolks for another recipe.


Walnut Sponge Cake:

  • 10 large egg whites

  • 2 1/2 cups sugar

  • 10 1/2 ounces walnuts, ground, not chopped

  • 2 tablespoons dry breadcrumbs, or dry cake crumbs

Chocolate Cream Filling:

  • 2 ounces unsweetened chocolate, chopped

  • 1 pound (2 cups) unsalted butter, softened

  • 5 large egg whites

  • 1 cup sugar

Steps to Make It

Make the Walnut Sponge

  1. Place rack in middle of oven and heat to 350 F. Lightly butter four 9 x 3-inch loaf pans and then line the bottoms with parchment paper.

  2. Whip egg whites until stiff. Slowly add sugar and again whip to stiff peaks. Mix walnuts with breadcrumbs and gently fold into egg whites until well incorporated.

  3. Divide batter evenly among prepared loaf pans and bake about 7 to 12 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven and cool in pan 3 minutes.

  4. Run a knife around the edge of the sponge cake to loosen it. Carefully invert onto a cooling rack and peel off the parchment paper. Let cool completely. When cool, split each sponge cake in half horizontally so you have 8 layers.

Make the Filling

  1. Melt chocolate in a microwave and set aside to cool to room temperature. In a large bowl, beat butter on low for 2 minutes, then on medium for 3 minutes and finally on high for 5 minutes.

  2. Place egg whites and sugar in a double boiler over medium heat. Transfer to a mixing bowl and whip on high until stiff peaks form.

  3. Fold the melted chocolate into the whipped butter, then gently fold in the egg whites until all traces of white are gone. Refrigerate until ready to use.

Assemble the Torte

  1. Place 1 layer of walnut sponge on a serving tray and spread on a layer of chocolate filling. Repeat until all 8 layers are stacked on top of each other.

  2. Frost the top and sides of the torte with the remaining chocolate filling. If desired, garnish with a sprinkle of chopped walnuts, but this is not necessary.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.