Recipe information
Yield
Makes 6 servings
Ingredients
For crust
For chocolate filling
For vanilla cream
Preparation
Make crust:
Step 1
Pulse flour, 10x sugar, cornstarch, and salt in food processor. Add butter, pulse until resembles cornmeal.
Step 2
Press firmly into baking sheet about 1/4-inch thick. Refrigerate. Then bake until golden brown, approximately 20 minutes at 350°. Cut into rectangles while still warm and set aside to cool.
Make chocolate filling:
Step 3
Scald heavy cream, add chopped chocolate. Turn off heat and stir until smooth. Pour into baking sheet pan 1/4 to 1/2-inch thick and freeze.
Step 4
Once frozen, cut into rectangles the same size as your crust rectangles. Keep frozen.
Make vanilla cream:
Step 5
Whip heavy cream. Add sugar and vanilla. Fold together with cheese. Set aside.
To assemble:
Step 6
Take two rectangles of pastry. Place one piece of frozen chocolate on one of them. Place both in the oven at 350°F for 15-20 minutes, until chocolate is warm and soft and crust is done baking.
Step 7
Remove from the oven. Spoon some of the cheese and whipped cream mixture on top of the chocolate. Place the other piece of crust on top.
Step 8
Drizzle with melted chocolate.
