Original Garash Cake (Torta Garash)

Prep time45 minutes
Cook time30 to 35 minutes
Rest time1 to 2 hours
Total time2 to 3 hours
DifficultyMedium
Servings1 cake

Alternating layers of walnut meringue and rich chocolate cream, with a glossy ganache finish. A classic Bulgarian showstopper with a sprinkle of crunchy toasted pistachio to finish.

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What we love about this Original Garash Cake

This is the kind of cake that deserves its own spotlight. With five layers of delicate walnut meringue and silky chocolate cream, a glossy chocolate glaze, and a sprinkling of pistachios, this cake is simply irresistible. And as a bonus, it’s also naturally gluten-free, making this cake a favourite amongst those avoiding gluten.

Where’s it from?

Garash cake, or Torta Garash, is a legendary Bulgarian dessert. It’s believed that this cake was invented by Austro-Hungarian confectioner Kosta Garash over a 100 years ago while he was working at a Bulgarian grand hotel. He dedicated the cake to the Bulgarian aristocrat who lived next to the hotel. That’s right, this cake is literally fit for royalty!

Why cocoa?

Chocolate is at the heart of Garash cake, bringing richness and depth that balances perfectly with the sweet, walnut meringue layers. The combination of dark chocolate cream, nutty walnut sponge, and crisp chocolate glaze means that every bite is a delicious explosion of texture and flavour.

Kakaobohnen-Empfehlung

What cocoa should I use?

This recipe uses dark cocoa drops, both in the chocolate cream and the glaze. The gentle bitterness and intensity of the dark chocolate brings balance and contrast to the cake.

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Das Rezept

Folgen Sie diesen Schritten, um Ihr Meisterwerk zu erschaffen.

Ingredients

Walnut Meringue Layers

  • 10 egg whites, room temperature
  • 200 g sugar
  • 400 g ground walnuts

Chocolate Cream Filling

Chocolate Glaze

  • 200 g dark chocolate, for melting
  • 2 tbsp neutral oil, such as sunflower or grapeseed

Garnish

  • Green-dyed desiccated coconut, or
  • Toasted ground pistachios

Method

Make the meringue layers

Preheat the oven to 160°C. Line a 24 to 26 cm springform pan with baking paper.

Beat the egg whites until soft and fluffy. Gradually add the sugar. Beat until the sugar is dissolved but the meringue is still soft, not stiff.

Fold in the ground walnuts gently using a spatula.

Weigh and divide the batter into 5 equal parts.

Bake each layer individually for 5 to 7 minutes. Flip immediately, peel off the paper, and let cool.

Prepare the chocolate cream

Melt the chocolate over a water bath and let cool for 5 to 7 minutes.

Whip the cream with the sugar on low speed until just thickened.

Slowly stream in the melted chocolate while mixing until smooth and creamy.

Assemble the cake

Place the first layer on a serving plate. Spread 1/4 of the chocolate cream.

Continue stacking the layers and cream, finishing with a layer of cream on top and sides.

Chill the cake for at least 1 hour.

Make the glaze

Melt the chocolate with the oil over a water bath.

Pour in the centre of the chilled cake and gently tilt the cake to spread the glaze evenly. Do not use a spatula.

Decorate and serve

Garnish the edges or surface with green coconut or toasted pistachio.

Chill until set. Slice with a hot knife wiped dry before each cut.

Hintergrund des Kochs

Hyram De La Paz ist die kreative Kraft hinter der Rezeptmagie von The Cocoa Circle. Als professionell ausgebildeter Bonbon-Spezialist mit über sechs Jahren Erfahrung in hochdynamischen Küchen kennt Hyram sich mit Kakao wie kein anderer aus. Sein Steckenpferd ist das Backen. In unserer Küche verbindet er erstklassige Technik mit einer Prise Fantasie, um Kakao in etwas Spektakuläres zu verwandeln.

Bulgarian Garash Cake | Rich Chocolate Dessert Recipe

We're back to prepare an elegant torta garash, a truly special bulgarian recipes cake! This chocolate cake recipe guides you through creating a beautiful layered cake recipe, perfect for any occasion. Discover how to make this delightful garash from Bulgaria, blending rich flavors into a stunning chocolate cake.

Tipps vom Koch

Keep it room temp

Use room-temperature egg whites for the meringue.

Peel it clean

Flip each baked layer immediately and remove the baking paper while warm for a clean peel

Let it cool

Let the melted chocolate cool for 5 to 7 minutes before adding it to the cream.

Wipe it dry

Use a hot knife, wiping it dry before each cut, for clean slices.