Luxury Potica with Chocolate

In addition to classic poticas, such as walnut, poppy seed, and tarragon, we also love to indulge in luxury potica during the holidays. This potica is a feast for the eyes, as it contains various fillings and two types of sponge cake. This time, we present a recipe for a luxury potica that includes poppy seed, walnut, and chocolate fillings, baked in a cake mold. You can also bake it in a rectangular mold if desired.

Details

  • Preparation Time: 100 minutes
  • Cooking Time: 95 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 15

Ingredients

Nut filling

  • 400 g Walnuts

  • 120 g Sugar, white

  • 400 ml Sweet cream

  • 1 piece Egg, fresh

  • 3 pieces Egg, egg white, fresh

  • 3 spoons Alcohol, Rum

  • 1 pinch Spices, cinnamon, ground

Skutin nadev

  • 500 g Cheese, cottage cheese

  • 2 piece Egg, fresh

  • 90 g Sugar, white

  • 1 spoon Sour cream

  • 1 bag Pudding, vanilla

  • pieces Vanilla, extract, natural

  • pieces Lemon zest, fresh

Svetel biskvit

  • 3 pieces Egg, fresh

  • 60 g Sugar, white

  • 75 g Flour, Wheat, bread flour

  • 0.5 bags Baking powder

Temen biskvit

  • 3 pieces Egg, fresh

  • 60 g Sugar, white

  • 60 g Wheat flour, white, multi-purpose

  • 15 g Cocoa, powdered, unsweetened

  • 0.5 bags Baking powder

Yeast dough

  • 600 g Flour, Wheat, bread flour

  • 1 pinch Salt, table

  • 30 g Yeast, dry

  • 2.5 dl Milk, whole milk

  • 3 pieces Egg, egg yolk, fresh

  • 90 g Sugar, white

  • 90 g Butter, unsalted

  • 3 spoons Alcohol, Rum

  • pieces Lemon, fresh, without shell

chocolate filling

  • 540 g chocolate, dark

  • 3 spoons Water

  • 1 piece Sour cream

  • 150 g Walnuts

  • 3 spoons Alcohol, Rum

Steps

  1. Yeast dough: Sift the flour into the mixer's bowl and make a well in the center. Sprinkle salt around the edge of the flour. Pour 1 dl of warm milk into the well and crumble the yeast. Add a small teaspoon of sugar and mix slightly. Let the yeast rise.

  2. In another bowl, mix the remaining milk, melted butter, egg yolks, sugar, rum, and lemon zest. Mix well. Once the yeast has risen, start kneading the dough, gradually adding the wet ingredients while mixing. Knead the dough for 10 minutes or until it becomes elastic. Transfer it to a greased bowl, cover, and let it rise for about 1 hour. Meanwhile, bake both sponge cakes and prepare the fillings.

  3. Light sponge cake: Beat the eggs with sugar until fluffy and light. Mix the flour and baking powder and sift to remove any lumps. Slowly mix the dry ingredients into the beaten eggs. Pour the batter into the baking pan for the luxury potica and bake at 180°C for 8 - 10 minutes.

  4. Dark sponge cake: The process is the same as for the light sponge cake, but add cocoa powder to the flour.

  5. Poppy seed filling: Place all the ingredients in a bowl and mix well until there are no large lumps of poppy seed. Set the filling aside until you start assembling the potica.

  6. Chocolate filling: Melt the chocolate in the microwave – be careful not to burn it. Mix the sour cream, water, ground walnuts, and rum into the melted chocolate. Mix well until smooth. Set the filling aside until you start assembling the potica.

  7. Walnut filling: Bring the sweet cream to a boil and pour it over the ground walnuts. Add sugar, egg, rum, and cinnamon, and mix well. Beat the egg whites into stiff peaks and gently fold them into the cooled walnut filling. Set the filling aside until you start assembling the potica.

  8. Assembling the potica: The potica can be baked in a round pan (25 cm in diameter and 10 cm high) or a rectangular pan (approximately 20 x 30 cm and 8 cm high). In both cases, the pan should be quite tall.

  9. Roll out the risen yeast dough on the counter to about half a centimeter thick. Roll it out to the shape of your pan – the dough should be at least twice the size of the pan, as you need to cover the sides and top of the potica with dough. When placing the dough in the pan, make sure all sides are covered up to the top of the pan.

  10. First, spread the poppy seed filling over the yeast dough and smooth it out. Place the light sponge cake on top of the poppy seed filling, followed by the chocolate filling, which you smooth out well. Place the dark sponge cake on top of the chocolate filling, and finally, add the walnut filling. Smooth it out and cover with the remaining yeast dough. Press the edges of the dough together well to seal, and trim any excess.

  11. Poke several holes in the potica all the way to the bottom to allow steam to escape during baking. Brush with a mixture of one egg and a little milk, and loosely cover with aluminum foil. Cover it because it bakes for a long time, and you don't want the top to burn. Bake the potica at 160°C for about 1 hour and 15 minutes. Remove the aluminum foil for the last 15 minutes to allow the top to brown nicely.

  12. Let the baked potica cool for at least overnight. It's best to refrigerate it for 2 hours before slicing, as it will cut more neatly.

Nutrition Information (Per 100g)

  • Calories: 347.35 kcal
  • Fat: 17.61 g
    • Saturated Fat: 5.27 g
  • Carbohydrates: 36.34 g
    • Sugars: 19.1 g
  • Protein: 8.57 g
  • Fiber: 2.36 g

Advice

The listed amount of ingredients is sufficient for a potica suitable for 15 - 20 people. It is best to store the potica in the refrigerator, as it will stay fresh longer. If you dont manage to eat it all, you can easily freeze it.