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Garash torta
Garash torta (гараш торта): flourless walnut meringue cake layered with chocolate ganache
In 1885 a Hungarian confectioner named Kosta Garaš created this cake in Ruse, the elegant Danube town, and it has been the pride of Bulgarian patisseries ever since. Five thin, chewy layers of walnut meringue are stacked with a dark, glossy chocolate ganache and finished with a mirror-like chocolate glaze. Because it uses no flour, it is naturally gluten-free; it is rich and dense, so slices are thin, served with black coffee on name days and anniversaries. The cake is best made a day ahead and chilled so the meringue softens slightly into the ganache. Where most people go wrong is grinding the walnuts to an oily paste; pulse them only until like coarse sand. You will have ten yolks left over: use them for custard or pasta. Chef's tip: bake each layer on a circle drawn on baking paper and trim them all to the same size while still warm, when they cut cleanly.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the walnut layers
- 10 egg whitesat room temperature
- 1 pinch salt
- 10 ½ oz caster sugar
- 10 ½ oz walnutsfinely ground
For the ganache
- 1 ¾ cups double cream
- 10 ½ oz dark chocolate (60–70% cocoa)chopped
- 1 ¾ oz buttersoft
For the glaze
- 3 ½ oz dark chocolatechopped
- ¼ cup double cream
- 12 walnut halves (optional)
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Method
0/9 doneStep 1: Bring 1 ¾ cups double cream to a simmer, pour it over 10 ½ oz dark chocolate (60–70% cocoa) in a bowl, leave for 2 minutes and stir until smooth and glossy. Stir in 1 ¾ oz butter, cover and leave at room temperature to thicken while you bake.
8 minStep 2: Heat the oven to 325°F (275°F fan). Draw a 24 cm circle on each of five sheets of baking paper and turn them over onto baking trays.
5 minStep 3: Whisk 10 egg whites with 1 pinch salt in a clean bowl to soft peaks, then add 10 ½ oz caster sugar a spoonful at a time, whisking on high for 6–8 minutes until stiff, glossy and smooth when rubbed between your fingers.
10 minStep 4: Fold in 10 ½ oz walnuts gently in three additions with a large spatula, keeping as much air as possible.
3 minStep 5: Divide the meringue between the circles and spread it evenly to the edges, about 5 mm thick.
6 minStep 6: Bake two or three layers at a time for 18–20 minutes, until pale beige, dry on top and they lift off the paper easily. Trim each warm layer to a neat circle, peel off the paper and cool on a rack.
45 minStep 7: Once the ganache is thick enough to spread, about like soft butter, put a layer on a plate, spread with ganache and repeat, finishing with a layer. Cover the sides with the rest of the ganache and chill for 30 minutes.
15 minStep 8: For the glaze, heat ¼ cup double cream until steaming and stir in 3 ½ oz dark chocolate until smooth. Pour over the top of the cake, let it run over the edge and decorate with 12 walnut halves.
5 minStep 9: Chill for at least 6 hours, ideally overnight, until the ganache is firm and the layers have softened slightly. Slice with a hot knife.
5 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 42 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does garash torta take?
- About 120 minutes in total: 50 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
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