Japanese Cake(original recipe) 320 g chocolate with puffed rice120 g + 180 g + 180 g heavy cream250 g Mascarpone150 g sour cherries100 g dark chocolatezest of one lemonpowdered sugar to taste Melt puffed rice chocolate with 120 g heavy cream in a double boiler. When it melts cover the 20 cm diameter spring form pan with baking paper and … Continue reading Japanese Cake