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Chocolate and jam cake, a unique and aromatic dessert

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Torta al cioccolato e marmellata
Recipes for Intolerant people, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
Preparation: 01 ore 00 min
Cooking: 01 ore 00 min
Ingredients for: 4 people
5/5 (1 Review)

Chocolate and jam cake, an intense and aromatic dessert

The chocolate and jam cake that I present to you today is one of the most tasty and elegant desserts you will ever taste. It is a gourmet and more complex version of the classic chocolate cake. The presence of the jam, which introduces a slightly acidic element capable of enhancing the intense aroma of the chocolate, contributes to its success.

However, the news doesn’t end here. Even the ganache that covers the cake is different from usual, as it is prepared with honey and gelatin. Finally, the decoration is made with frosted fruit, i.e., immersed in syrup and left to dry.

In general, we are talking about a dessert that makes a good impression on all occasions, even the most formal ones, such as receptions. The process is a little longer than usual, but you won’t regret it.

Recipe chocolate and jam cake

Preparation chocolate and jam cake

  • To prepare the chocolate and jam cake, you will have to start with the so-called “oil cream.” Heat half the citrus juice you have available, then dissolve the gelatine and honey in it. Finally, add the remaining juice and 180 gr. of oil. Blend everything carefully, heat the resulting mixture, and add the chopped chocolate to obtain a sort of ganache.
  • Cut the sponge cake into two slices and spread a little oil on their surface, then distribute the jam. Complete with more oil, and apply the second layer.
  • After preparing the ganache (or oil cream), place the cake on a wire rack and cover it. After putting the cake on a baking sheet, refrigerate it and let it cool.
  • Proceed to prepare the frosted fruit now. After washing, pat dry the fruit.
  • In the meantime, bring a sugar and water solution to a boil to make a traditional syrup. Next, give it some time to cool.
  • Now submerge the chopped fruit until it is fully submerged in the syrup.
  • After the fruit has been enhanced with syrup, place it on a rack and let it dry for a few hours. Lastly, use it as a decoration on the cake’s outside.

Ingredients chocolate and jam cake

  • 1 sponge cake allowed
  • 250 gr. of cedar jam
  • 300 gr. of citrus juice
  • 4 gr. of gelatin
  • 20 ml. of honey
  • 150 gr. chopped 70% dark chocolate
  • q. b. of extra virgin olive oil
  • q. b. of fruit of your choice
  • 200 gr. of sugar
  • 200 ml. of water
  • 1 teaspoon of lemon juice

A unique ganache

It is worth talking about the ganache, which, as we have seen, represents a new element for the chocolate and cedar jam cake. Ganache falls into the category of “oil-based creams,” which make extensive use of extra virgin olive oil. Generally, other fats are used for pastry preparations, such as butter, but in this case, their presence is spot on.

Either way, it calls for dissolving the gelatin and honey in a small amount of fruit juice, to which additional juice and a significant amount of oil are then added. After that, combine everything and melt the chocolate to create a thick concoction that needs to be heated. The finished product has a taste that is somewhere between sweet and sour and a consistency similar to ganache. The cake is covered with this ganache, or better yet, “oil cream,” at the very end.

Which jam to use?

Two sponge cake discs filled with cedar jam make up the chocolate and jam cake, though you can substitute other citrus fruits. Which kind of citrus fruit is appropriate to use? Basically, there are so many options available to you, so you are free to choose your favourite jam. Orange peels can also add a bitter note to the dish. Alternatively, you can go traditional and use orange jam. Cedar jam is a really good substitute that provides a flavour that is, at least in terms of the acidity, halfway between orange and lemon.

How are jams made? I’ve talked about the subject on this website quite a bit. In general, cooking the fruit pulp and sugar together until the right consistency is attained is adequate. In general, the ratio of sugar to pulp should be 1:2; however, this might vary depending on the fruit’s qualities and the individual. While some people prefer really sweet jams, others prefer ones that are a little bit more acidic.

How to make a food intolerance-proof chocolate and jam cake

In essence, those with celiac disease should avoid chocolate and jam cakes; in fact, 00-type flour is typically used to make sponge cakes. However, this is simple to fix. Using gluten-free flour is adequate; there are plenty of options available. Using rice and corn flour is the most common approach because it yields an almost faultless result, but you may also use more unusual flours like buckwheat, teff, fonio, and sorghum flour.

Those who are lactose intolerant, however, have nothing to fear from this cake; in fact, it is made without milk and its derivatives. Cream is absent from the ganache itself, and gelatin, honey, and oil are used instead.

The bad news, however, is for those sensitive to and allergic to nickel. Chocolate is rich in nickel and cannot be replaced, not for this recipe at least.

Torta al cioccolato e marmellata

A gourmet decoration for the chocolate and jam cake

The moment we finish preparing a cake is similar to the moment an artist places the final touch on his canvas. It’s the moment when we stop, observe, and reflect on how we can make our creation even more special, and it is precisely at this moment that the art of decoration comes into play.

The first thing that springs to mind when we think of chocolate and jam cake is a dense, rich treat with contrasted luscious jam layers. Because of this, a “gourmet” decoration can truly make it stand out and please both the eyes and the palate.

And what better way to do this than with frosted fruit? The frosted fruit provides a little sensory experience rather than just a decoration. The fruit changes shape as it is cleaned, dried, and then submerged in delicious syrup. When it hardens, it turns into a gleaming gem that initially resembles marzipan, or an edible jewel. Not only does the fruit retain its soft texture and rich sweetness when it is bitten, but it also transforms the cake beneath it into a ballet of tastes and sensations.

Chocolate and jam cake FAQs

How to add dark chocolate to the cake?

There are many methods of adding dark chocolate to your cake. You can either chop it and add it to the dough or use it to prepare a ganache.

Which chocolate to choose?

It is ideal to choose a not-too-bitter dark chocolate; after all, we are talking about a dessert. A classic 70% dark chocolate is perfect.

How to serve chocolate cake?

Chocolate cake can be served with a little cocoa liqueur rather than a well-structured white wine. If it is served as a snack or breakfast, it can also be associated with a chocolate drink or classic coffee.

5/5 (1 Review)
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