Joffre Cake
Joffre Cake – A Delicacy with Chocolate and Tender Biscuits
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12
I present to you a cake recipe that will quickly become a favorite in your home, perfect for any celebration or festive moment. The Joffre Cake is a perfect combination of decadent chocolate and tender biscuits, offering a wonderful texture and a taste you won't forget easily. This simple and quick recipe will help you impress everyone!
Ingredients:
- 200 g biscuits (preferably digestive or petit beurre)
- 150 g butter
- 300 g dark chocolate (minimum 70% cocoa)
- 250 g heavy cream
- 100 g powdered sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
Preparation:
1. Prepare the ingredients: Make sure all ingredients are at room temperature. This will help in easier homogenization of the mixture.
2. Crumble the biscuits: Put the biscuits in a blender and crumble them until you get a fine powder. If you don't have a blender, you can put them in a plastic bag and crush them with a rolling pin. These biscuits will form the base of the cake and will provide a crunchy texture, so make sure they are well crumbled.
3. Melting the chocolate: In a bowl over a double boiler, add the dark chocolate and butter cut into cubes. Stir constantly until everything is completely melted and homogenized. If you prefer, you can use a microwave, stirring every 30 seconds to avoid burning the chocolate.
4. Preparing the cream: In a large bowl, beat the eggs with the powdered sugar using a mixer on medium speed for about 5 minutes, until they become frothy and double in volume. Add the vanilla extract and a pinch of salt, then continue mixing.
5. Combining the ingredients: Pour the melted chocolate mixture over the egg mixture, gently stirring with a spatula to avoid deflating the mixture. Gradually add the crumbled biscuits and mix well until everything is uniform.
6. Baking: Preheat the oven to 180°C. Pour the mixture into a baking tray lined with parchment paper (recommended size is 20x30 cm). Bake the cake for 25-30 minutes or until the surface becomes firm, but the inside remains slightly moist.
7. Cooling and portioning: After baking, let the cake cool in the tray for about 15 minutes, then transfer it to a rack to cool completely. Once cool, you can cut the cake into squares or rectangles and dust it with powdered sugar for an elegant look.
Serving suggestion: The Joffre Cake is delicious served with a caramel sauce or a scoop of vanilla ice cream alongside. This contrast of temperatures and textures will add an extra flavor.
Possible variations: You can experiment with different types of chocolate, adding white chocolate for a sweeter taste or milk chocolate for a less intense cake. You can also add chopped nuts or dried fruits to the mixture to diversify the flavor.
This chocolate and tender biscuit cake recipe will turn any meal into a special moment. Don't hesitate to put your personal touch and enjoy every bite!
LANGUAGES OF CATS: 95g sugar, (mix with), 120ml liquid cream until the sugar melts. Then mix in flour until homogeneous. Meanwhile, beat 3 egg whites with 25g sugar until melted, then combine with the above mixture. Pour onto baking paper in the shape of buttons with a diameter of about 2 cm and bake at 200 degrees. GANACHE CREAM: Mix cream and chocolate, heat on the stove until just before boiling. Let cool (in the refrigerator). Once cooled, mix until it lightens in color and increases in volume, then add the rum. Turn the buttons over and use a piping bag to fill them with cream about 4-5 cm high. (Cut with a knife to detach). Place another button on top. Let cool well in the refrigerator. DECORATION: When the cream has set well, melt chocolate thinned with a little oil (not hot) and glaze the cake. Enjoy your meal! The Joffre Cake recipe was proposed by Natasha on the recipe forum.
Ingredients: For the preparation of 25 pieces: CAT LANGUAGES: -95g powdered sugar (granulated sugar can also be used), -120g flour, -120ml liquid cream, -3 egg whites, -25g sugar for the egg whites. GANACHE CREAM: 200g liquid cream, 200g chocolate, rum essence. DECORATION: 200g chocolate, a little oil.
