A decadent flourless chocolate-walnut cake with layers of whipped chocolate ganache, finished with a mirror-like chocolate glaze. Bulgaria's most elegant dessert, created in a Sofia hotel.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cake stand
Garnishes: chocolate shavings, walnut halves
Accompaniments: whipped cream, espresso
Instructions
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1
Whip egg whites with a pinch of salt to stiff peaks. Gradually add 100g sugar while beating until glossy and firm.
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2
Fold ground walnuts gently into the meringue, being careful not to deflate it. Divide into two greased springform pans.
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3
Bake meringue-walnut layers at 170C for 20-25 minutes until set and lightly golden. Cool completely on a wire rack.
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4
Make the cream filling: melt 200g chocolate with butter over a double boiler. Cool slightly, then fold into whipped cream (200ml, whipped to soft peaks).
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5
Spread chocolate cream between the two walnut meringue layers and over the top and sides of the assembled cake. Refrigerate for 30 minutes.
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6
Make the glaze: heat remaining cream and pour over remaining chopped chocolate. Stir until smooth. Pour over the chilled cake for a glossy finish. Refrigerate for at least 2 hours before serving.
Did You Know?
Garash torta was created in 1885 by Austrian confectioner Kosta Garash at his cafe in Sofia, and the original recipe remains a closely guarded secret.
Chef's Notes
Equipment Tips
- springform pan
- double boiler
- electric mixer
- offset spatula
Garnishing
chocolate shavings, walnut halves
Accompaniments
whipped cream, espresso
The Story Behind Гараш торта
Garash torta is Bulgaria's most prestigious dessert, created by Kosta Garash at his elegant cafe in Sofia in 1885, during a period when European confectionery techniques were transforming Bulgarian pastry-making. The cake combines Viennese torte-making traditions with local walnuts, creating something uniquely Bulgarian. It became the celebratory cake of choice for weddings, name days, and state dinners.
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