Chechen Chocolate Delight

Ingredients

While the original Joffre Cake from Argentinian cuisine is known for its layers of dulce de leche and meringue, the Chechen adaptation focuses on the rich flavors of chocolate and nuts. The Chechen Chocolate Delight replaces the dulce de leche with a creamy and nutty filling made from local ingredients, giving it a distinct taste and texture. Additionally, the Chechen version uses a chocolate ganache instead of meringue for the cake's outer layer, adding a smooth and velvety finish. We alse have the original recipe for Joffre Cake, so you can check it out.

• For the chocolate sponge cake: For the chocolate sponge cake:
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 50g (½ cup) cocoa powder 50g (½ cup) cocoa powder
• 1 ½ tsp baking powder 1 ½ tsp baking powder
• ½ tsp salt ½ tsp salt
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 3 large eggs 3 large eggs
• 120ml (½ cup) vegetable oil 120ml (½ cup) vegetable oil
• 240ml (1 cup) milk 240ml (1 cup) milk
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the creamy nut filling: For the creamy nut filling:
• 200g (1 cup) ground walnuts 200g (1 cup) ground walnuts
• 200g (1 cup) ground almonds 200g (1 cup) ground almonds
• 200g (1 cup) sweetened condensed milk 200g (1 cup) sweetened condensed milk
• 100g (½ cup) unsalted butter, softened 100g (½ cup) unsalted butter, softened
• For the chocolate ganache: For the chocolate ganache:
• 200g (1 cup) dark chocolate, chopped 200g (1 cup) dark chocolate, chopped
• 240ml (1 cup) heavy cream 240ml (1 cup) heavy cream
• For garnish: For garnish:
• Crushed nuts (walnuts, almonds, or pistachios) Crushed nuts (walnuts, almonds, or pistachios)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 8g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. 3.
   In a separate bowl, beat the sugar and eggs until light and fluffy. Add the vegetable oil, milk, and vanilla extract, and mix well.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
7. 7.
   In the meantime, prepare the creamy nut filling. In a bowl, combine the ground walnuts, ground almonds, sweetened condensed milk, and softened butter. Mix until well combined.
8. 8.
   Once the cake has cooled, slice it horizontally into two equal layers.
9. 9.
   Spread the creamy nut filling evenly over the bottom layer of the cake. Place the top layer on top of the filling.
10. 10.
    To make the chocolate ganache, heat the heavy cream in a saucepan until it starts to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
11. 11.
    Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on the top and sides of the cake.
12. 12.
    Sprinkle the crushed nuts over the ganache, gently pressing them into the sides of the cake.
13. 13.
    Refrigerate the cake for at least 2 hours to allow the ganache to set.
14. 14.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Walnuts — Make sure to use ground walnuts for the creamy nut filling to achieve a smooth texture.
• Almonds — Similarly, use ground almonds for the filling to enhance the nutty flavor.
• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa solids for the ganache to ensure a rich and intense chocolate taste.
• Heavy cream — Use full-fat heavy cream for the ganache to achieve a creamy and luscious texture.
• Crushed nuts — Feel free to use a combination of walnuts, almonds, or pistachios for the garnish, depending on your preference.

Tips & Tricks

• For an extra indulgent twist, you can add a layer of chocolate-hazelnut spread between the cake layers along with the creamy nut filling.
• If you prefer a sweeter cake, you can sprinkle some powdered sugar on top of the ganache before adding the crushed nuts.
• To enhance the nutty flavor, lightly toast the ground walnuts and almonds before incorporating them into the filling.
• Make sure the cake is completely cooled before spreading the creamy nut filling to prevent it from melting.
• For a glossy ganache, avoid overheating the cream and chocolate mixture. Stir gently until smooth and shiny.

Serving advice

Serve Chechen Chocolate Delight chilled for the best taste and texture. Cut the cake into slices and present it on a dessert plate. You can garnish each slice with a sprinkle of cocoa powder or a dollop of whipped cream for an extra touch of elegance.

Presentation advice

To enhance the presentation of Chechen Chocolate Delight, place the cake on a decorative cake stand or serving platter. Dust the edges of the plate with cocoa powder for an artistic touch. You can also add a few fresh berries or mint leaves as a colorful garnish.