Bulgarian Garash Cake with Chocolate Ganache and Walnuts

Preheat oven to 300°F (150°C). Line 4 round baking sheets (8-inch/20 cm) with parchment paper. Draw an 8-inch circle on each paper.

In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.

Gently fold in the finely ground walnuts into the meringue mixture.

Divide the meringue mixture evenly among the four prepared baking sheets, spreading it within the drawn circles. Bake for 20-25 minutes, or until the meringue layers are firm and lightly golden. Let cool completely on the baking sheets.

While the meringue cools, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the finely chopped dark chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.

Allow the ganache to cool slightly and thicken to a spreadable consistency, about 30 minutes at room temperature or 15 minutes in the refrigerator, stirring occasionally.

Carefully peel the cooled meringue layers from the parchment paper. Place one meringue layer on a serving plate. Spread a generous amount of ganache over it. Repeat with the remaining layers, stacking them.

Cover the top and sides of the cake with the remaining ganache, smoothing it with an offset spatula. Chill the cake for at least 2 hours to allow the ganache to set.

Before serving, dust with powdered sugar if desired, and garnish with additional chopped walnuts.