Chocolate Walnut Meringue Layer Cake

Name: Chocolate Walnut Meringue Layer Cake
Cuisine: Bulgarian
Ingredients: 6 large egg whites (room temperature); 2 pinches salt; 1 cup powdered sugar (120 g), sifted; 1 tsp vanilla extract; 2 tbsp cornstarch (or 3 tbsp all-purpose flour); 2½ cups finely ground walnuts (250 g) — pecans also work; 6 large egg yolks; 1 cup powdered sugar (120 g), sifted; 1 tsp vanilla; ½ cup heavy cream (120 ml); 7 oz dark chocolate (200 g), finely chopped; 10 tbsp unsalted butter (150 g), room temperature; 2 tbsp rum (optional); 3 oz dark chocolate (80 g), finely chopped; ⅓ cup hot heavy cream (80 ml); 2 tsp butter; Finely ground or chopped pistachios

Inspired by the classic Bulgarian Garash — walnut meringue layers, silky chocolate cream.

Serves

8-inch cake

Rich, elegant, deeply chocolatey — yet surprisingly simple to make. Walnut meringue layers stacked with chocolate cream and finished with a glossy glaze. An 8-inch cake.

Instructions

Walnut Layers

1
Preheat oven to 340°F (170°C). Line pans/trays with parchment and lightly grease.
2
Beat egg whites with salt until soft peaks form.
3
Gradually add sifted powdered sugar; beat to stiff, glossy peaks. Add vanilla.
4
Mix ground walnuts with cornstarch (or flour). Gently fold into the egg whites, keeping it airy.
5
Divide into 6 portions; spread into 8-inch circles.
6
Bake 12–15 min until lightly set and dry to the touch. Cool completely before removing.

Chocolate Cream

1
In a saucepan, whisk egg yolks and powdered sugar until slightly pale.
2
Add vanilla and heavy cream. Cook over low heat, stirring constantly — do not boil. Ready around 185°F (85°C).
3
Off heat, add chopped chocolate. Let sit 1–2 min, then stir until smooth and glossy. Cool to room temp.
4
Separately beat butter 4–5 min until light and fluffy. Gradually mix in the cooled chocolate custard. Add rum if using.

Assemble & Glaze

1
Spread cream evenly between each layer. Smooth sides and top.
2
Refrigerate 30–60 min before glazing.
3
Pour hot heavy cream over chopped chocolate, add butter, stir smooth.
4
Pour over the chilled cake. Let glaze set at room temp ~20 min, then refrigerate until fully set.

Toti’s Tips

✓Beat the egg whites to stiff, glossy peaks before folding in the walnuts, because under-beaten whites can't hold enough air to keep the layers light once the ground nuts are added.
✓Fold the walnut mixture in gently to keep the batter airy — stirring too hard deflates the egg whites and gives you dense, flat layers instead of delicate meringue.
✓Cool the walnut layers completely before removing them from the parchment, since warm meringue layers are fragile and can crack or tear.
✓Cook the chocolate custard low and slow without boiling, because if the yolks get too hot too fast they scramble instead of thickening into a smooth cream.
✓Let the chocolate custard cool to room temperature before mixing it into the whipped butter, since warm custard will melt the butter and make the cream greasy instead of fluffy.
✓Chill the assembled cake before glazing so the cream firms up enough to hold the glaze without it sliding off the sides.
✓Because this cake is rich in chocolate and butter, letting it sit at room temperature for an hour or two before serving softens the cream so the texture isn't stiff and cold.
✓If you use fewer, thicker layers instead of the traditional six thin ones, bake them slightly longer so the centers dry out properly instead of staying tacky.