More Great Recipes: Cake | Christmas | Creamy | Mother's Day

Jing & Jang Chocolate Cake


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Member since 2008

Serves 12 | Prep Time 40 + cooling time | Cook Time 20

Ingredients

For the Shortcrust:
250g flour
1 Egg
1 egg yolk
75g Sugar
1 pinch salt
150g butter

For the chocolatecream:
400g dark chocolate 75%
300ml Cream
300g whipped cream
little bit of rum


For decoration:
chocolate powder
sugar powder


The Shortcrust:


Mix butter,egg,egg yolk.sugar and salt


Add flour and form a ball leave in fridge for 6-8 hours


you can take 2 small rings or one big ring


roll crust and but it in the ring bake it for 8-10 mins at 250 F


Let it cool of



The chocolatecream:


Heat the cream and melt the chocolate in it. Let it cool of. Take the whippedcream and mix it slowly under the chocolatecream. Fill the cream in the Crust and bake it again for 10 mins at 250 F



After baking it but it in the fridge for 4-6 hours or better over night because it is a cake that you should eat cold



decorate it like a Jing and Jang sing


Pairs Well With


Notes

I like it because it is a very easy cake and it is so yummy.

Everyone I made it for loves it. It is a family Recepie...but i changed it a little

If you want you can also add chopped nuts

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