Bajadera (No-Bake Chocolate & Nut Cake)

Among the countless sitni kolači (tiny cakes) that appear on holiday platters across the Balkans, Bajadera (No-Bake Chocolate & Nut Cake) stands out as one of the favorites. Made with ground biscuits, nuts, chocolate and butter, this no-bake dessert quickly becomes a moreish dessert that is super hard to resist. Growing up, we enjoyed both the homemade and store-brought candy version quiet often. However, a homemade version was always that extra special because it was made on a festive occasion. This no-bake dessert is easy to make, requires no baking, and comes together in 30 minutes or less. I hope that you try it and enjoy it as much as I do!

About this recipe

I will be honest, while Bajadera (pronounced as Bah-ya-deh-ra) is a dessert I grew up seeing on dessert tables, it was never a sitni kolač that was made in our household often. However, as I have grown older and gotten into baking myself, I have enjoyed making this tiny cake as a little reminder of the confectionary chocolate praline I would buy when visiting home.

The way in which I make Bajadera is very similar to methods of making for this dessert across the Balkans. However, I love to use almonds, instead of walnuts, simply because of taste. I am not overly fussed about the texture being entirely smooth (some crunchy bits are welcome). First, a buttery sugar syrup is cooked on the stove, then mixed with crushed biscuits and finely ground almonds to form a rich base. The mixture is divided in half — one part left plain, the other blended with melted chocolate to create the signature two-tone layers.

Once pressed into a pan and topped with a glossy chocolate glaze, the cake is chilled until firm. After setting, it’s sliced into neat little squares — the kind of sitni kolači that look as beautiful as they taste.

This recipe is not much fuss and is something you can make ahead of time and refrigerate, ready to serve the next day. Once you are ready to serve, I recommend leaving it out of the fridge for 15 minutes. Bajadera does taste really good once it has softened. However, some people prefer it chilled, in which case, you can serve straight away.

Tips for Perfect Bajadera

Don’t rush the syrup: Let the sugar and water simmer just long enough to dissolve fully. If it’s too thin, your layers might not set properly.

Don’t fuss on the smoothness: Grind the biscuits and almonds into a smooth texture. Do not worry if the almonds leave some tiny crunchy bits. The biscuits will grind down easily, the almonds may take some extra time (unless you have purchased ground almonds).

Balance the layers: Spread each layer evenly and gently press with the back of a spoon. This keeps your Bajadera firm and picture-perfect when sliced.

Cool completely: Once you have assembled all of the layers, let the Bajadera cool for at least 2-3 hours or overnight.

Small bites, big flavor: Cut into small squares or diamonds. Bajadera is rich, and a little piece goes a long way.

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Vanilice / Vanilla Cookies

Chocolate & Rum Balls

Ledene Kocke / Ice Cubes

I hope you enjoy making this recipe for Bajadera (No-Bake Chocolate & Nut Cake). Bajadera is one of those desserts that proves you don’t need an oven to create something truly special. Every bite is delicious, nutty, and chocolatey — a little piece of sweetness that brings back memories or even creates some new ones.

If you give it a try, I’d love to see your creations! Snap a photo and tag me on Instagram @bitemykitchen___ or drop a comment below to let me know how it turned out. You can also find me over on TikTok. Sharing these recipes keeps the tradition alive — one slice at a time.