Chocolate Cake with Ganache with Raspberry and Blackberry Jam - Chef Gil Pinto

Bolo de Chocolate com Ganache de Framboesa e Amora - Chef Gil Pinto

Chocolate Cake with Ganache with Raspberry and Blackberry Jam, recipe by Chef Gil Pinto.


    • Category: Dessert
    • Cuisine: Portuguese
    • Pax: 4
    • Difficulty: Easy
    • Preparation Time:
  • 60 min


For the dough:

  • 8 eggs
  • 200g sugar
  • 300g of dark chocolate 50% cocoa
  • 100g of flour
  • 100g of butter
  • 100g of raspberries
  • Cocoa powder to taste

For the filling:

For the topping:

  • Red fruits to taste
  • sugar powder to taste

Method of preparation:


  1. In a saucepan add the cream, salt and Raspberry and Blackberry Extra Jam meia.dúzia®, when it is hot remove from the heat and add the chocolate previously broken into cubes;
  2. Dissolve the chocolate in the cream and fruit sauce. Stir until you get a thick consistency;
  3. Reserve.


  1. In a bowl, beat the egg yolks with the sugar until obtaining a whitish cream;
  2. Separately, melt the butter and add the chocolate to obtain a homogeneous cream. Mix with the previous preparation;
  3. Add the sifted flour and fold in the previously beaten egg whites;
  4. Grease a circular shape with butter and cocoa powder. Pour half of the contents into the mold and spread the raspberries on top of the mixture. Bake in the oven for 30 minutes at 180°C;
  5. Repeat the process with the remaining dough. Unmold and let cool;


  1. Fill the cake with the raspberry and blackberry cream of chocolate;
  2. On top, decorate with red fruits and sprinkle with sugar powder.

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