kat's chocolate cream cheese pastry

How To Make kat's chocolate cream cheese pastry

• 1

  MAKE CHOCOLATE SAUCE TO STORE IN FRIDGE OVERNIGHT OR SEVERAL HOURS. in a medium sauce pan add 1 cup of heavy cream, a pinch of salt and 2 tablespoons sugar ( granulated), heat well until almost to a boil, break up chocolate bar and add in, stirring until chocolate is melted, let cool and pour into airtight container and place in fridge ( overnight or until thick like cake frosting)
• 2

  Preheat oven to 350. Line cake pan with parchment paper set aside. In a large mixing bowl combine chocolate sauce, cream cheese and 2 tbs confectioners sugar, using electric mixer blend well until creamy.
• 3

  Carefully place a sheet of phyllo on a sheet of parchment, brush with melted butter, continue this until you have 8-10 sheets of phyllo, place inside cake pan( I used a 10 inch spring form, can use what you have), just fold it around so it fits, put chocolate/cream cheese mix in center of pan and press towards edges leaving about a 1/4 inch edge, repeat the steps for the phyllo dough again and place on top of chocolate mix. Place in oven and bake for 12-15 minutes or until phyllo is golden brown.Let cool completely then move to serving plate.
• 4

  Make whipped topping to use on top of cooled pastry. In a medium chilled mixing bowl add 2 cups heavy cream, using electric mixer start whipping cream, after it starts to get thick add 4 tbs confectioners sugar and continue beating until thick, use piping bag to decorate top or just dollop on with a spoon. mix 1 tbs cocoa and 1 tbs confectioners sugar and dust over top.
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