Garash Cake

Preheat the oven to 160°C. Line the bottom of a 24–26 cm cake pan or baking sheet with parchment paper. Separate 8 egg whites, add a pinch of salt, and whisk to soft peaks, gradually adding 150 g sugar; the mixture should be fluffy but not dry.

Finely grind 300 g walnuts and gently fold them into the egg white mixture with a spatula, being careful not to deflate the foam. Divide the batter into 5 equal portions.

Spread each portion thinly in the pan, one at a time, and bake for 6–8 minutes at 160°C. The finished layer should remain soft and slightly tacky; peel off the parchment immediately and let it cool completely.

For the cream, melt 350 g dark chocolate in a bain-marie and let it cool for 5–7 minutes. Whip 400 ml heavy cream with 100 g sugar until fluffy, pour in the chocolate in a thin stream, and mix until you have a smooth cream.

Place the first layer on a plate, spread with a quarter of the cream, and top with the next layer. Repeat with all 5 layers, then coat the top and sides of the cake with the remaining cream. Chill for 1 hour.

For the glaze, melt the remaining 150 g dark chocolate in a bain-marie, stir in 2 tbsp oil in a thin stream, and mix until glossy. Pour the glaze onto the center of the cake and gently tilt it so the chocolate flows down in a thin, even layer; do not spread it with a spatula.

Sprinkle the top with 30 g chopped pistachios and chill the cake for at least 4 hours to let the cream and glaze set. Before slicing, warm the knife in hot water and wipe it dry.