Turtle Cake. Once I met a recipe for this cake on the site of a single American magazine, and since then I have been preparing it for several years. The cake is unmatched: the cakes are porous, richly chocolate and moist, do not need any impregnation, the caramel-nut layer, though thin, but absolutely sufficient, because its taste is very bright and thick, and to top it off a thick layer of chocolate. This cake is one of the few dishes that I repeat, a kind of magic wand for me, because it is cooked very simply, but the cooking technology is very original and non-broken, as is the final result. And so, having decided to share this recipe with you, I thought that such a cake could not be just a random recipe, it surely must have some kind of history. After a brief investigation, I realized that I was not mistaken …