Torta Garash – Flowerless Chocolate Torte

(Serves 12, prep 30 min, cook 20 min, and decorate 10 min)



  • 2 cups finely ground walnuts
  • 6 eggs, separated
  • 1 ½ cups powdered sugar
  • 1 ½ cups unsalted butter, softened
  • 4 tabs. Cocoa powder
  • 2 tbsp. rum or brandy
  • 1 tbsp. vanilla



  • Two greased and parchment-lined 10-inch round pans.


  1. Break eggs and separate yolks from whites in two large bowls.
  2. Add butter to the egg yolks and cream well with a mixer.
  3. Add one cup powdered sugar, rum, vanilla and cocoa and mix well.
  4. Reserve 2/3 of this mixture for frosting the Garash torte and keep cold.
  5. In the second bowl with the egg whites, add the ½ of powdered sugar and beat about 30 minutes until snow-like peaks form. Mixers don’t do this very well, you may have to do it by hand. Keep the bowl warm for best results.
  6. Gently fold-in the ground walnuts to the egg whites.
  7. Add the last 1/3 of cocoa to the mixture and mix gently.
  8. Pour equal amounts of mixture into two greased and parchment-lined 10-inch round pans.
  9. Bake side by side in preheated to 375 F oven, approximately 2o minutes or until a toothpick comes out clean.
  10. Remove from the oven and cool.
  11. Remove from pan and peel paper gently.
  12. Place one torte on the bottom and frost.
  13. Place the other torte on top.
  14. Frost the top and sides with reserved softened cocoa mixture.
  15. Garnish with green sugar.


Copyright Eli Potter Productions