Bulgarian Garash Walnut Cake with Chocolate Cream
A decadent, flourless walnut cake layered with rich chocolate cream, this traditional Bulgarian dessert is naturally gluten-free and offers a perfect balance of nutty crunch and silky sweetness.
Ingredients
Ingredients
- 2 cups walnuts, finely ground use a food processor for best texture
- 6 large eggs, separated room temperature
- 1 cup granulated sugar divided for egg whites and yolks
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
- 1 cup heavy cream chilled, for chocolate cream
- 8 oz dark chocolate (70% cacao), chopped melted and cooled slightly
- 2 tbsp unsalted butter softened, for chocolate cream
Notes
Storage: Cover and refrigerate for up to 3 days. Make-ahead: Bake cake layers up to 2 days ahead; store wrapped at room temperature. Assemble with cream the day of serving. Variations: Add a pinch of cinnamon to the walnut batter or use milk chocolate for a sweeter cream. Serving suggestion: Pair with a dollop of whipped cream and fresh berries for a festive presentation.