Chocolate Walnut Meringue Layer Cake

Name: Chocolate Walnut Meringue Layer Cake
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

✓Because the cake is rich in chocolate and butter, let it sit at room temperature 1–2 hours before serving so the cream softens.
✓Traditionally 6 thin layers — 3 thicker or 4 medium layers also work (bake slightly longer).
✓You can bake in separate 8-inch pans, or pipe circles onto parchment-lined baking sheets to bake several at once.