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I feel empty inside.

Fill me with marvellous things!

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CHOCOLATE CAKE WITH meia.dúzia® RASPBERRY AND BLACKBERRY JAM GANACHE - BY CHEF GIL PINTO

bolo-chocolate-doce-framboesa-500X334

MASS INGREDIENTS: 8 eggs; 200g sugar; 300g of dark chocolate 50% cocoa; 100g of flour; 100g butter
100g of raspberries; Cocoa powder

FILLING INGREDIENTS: 1 tube of meia.dúzia® Raspberry and Blackberry extra jam, 1 package of cream, 200g of dark chocolate 75% cocoa and a pinch of salt.

COVER INGREDIENTS: Red fruits, and sugar powder.

 

FILLING PREPATATION MODE: In a saucepan add the cream, salt and raspberry jam and blackberry, when it is hot remove from the heat and add the chocolate previously broken into cubes. Dissolve the chocolate in cream sauce and fruit. Stir until thickened. Reserve.

MASS PREPARATION MODE: In a bowl beat the egg yolks with the sugar until a whitish cream is obtained. To the part melt the butter and add the chocolate so as to obtain a homogeneous cream. Mix to the
previous preparation. Add the sifted flour and wrap the previously
beaten egg whites.
Grease a circular shape with butter and cocoa powder. Pour half the contents into the shape and spread the raspberries on top of the prepared. Bake for 30 minutes at 180ºC.
Repeat the process with the remaining mass.
Unmold and allow to cool.

COVER PREPARATION MODE: Stuff the cake with the chocolate cream raspberry and blackberry. At the top decorate with red fruits and povilhar with powdered sugar.

 

RECIPE BY: Chef Gil Pinto

bolo-chocolate-doce-framboesa-500X334

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