Jing & Jang Chocolate Cake
  • Cooking Time: 20
  • Servings: 12
  • Preparation Time: 40 + cooling time
  • 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
  1. The Shortcrust:
  2. Mix butter,egg,egg yolk.sugar and salt
  3. Add flour and form a ball leave in fridge for 6-8 hours
  4. you can take 2 small rings or one big ring
  5. roll crust and but it in the ring bake it for 8-10 mins at 250 F
  6. Let it cool of
  7. The chocolatecream:
  8. 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
  9. 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
  10. decorate it like a Jing and Jang sing
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