kat's chocolate cream cheese pastry

How To Make kat's chocolate cream cheese pastry

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  Step 1
  Make the chocolate sauce ahead of time to chill for a few hours or overnight. In a medium saucepan, add 1 cup of heavy cream, 1 pinch of salt, and 2 Tbsp granulated sugar. Heat well until almost to a boil. Break up a chocolate bar and add in; stirring until chocolate is melted. Let cool and pour into an airtight container and place in the fridge overnight or until thick like cake frosting.
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  Step 2
  Preheat oven to 350 degrees F. Line the cake pan with parchment paper and set aside. In a large mixing bowl combine chocolate sauce, cream cheese, and 2 Tbsp confectioners sugar. Using an electric mixer blend until creamy.
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  Step 3
  Carefully place a sheet of phyllo on a sheet of parchment. Brush with melted butter and continue this until you have 8-10 sheets of phyllo.
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  Step 4
  Place inside the cake pan (I used a 10-inch spring form, can use what you have). Just fold it around so it fits.
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  Step 5
  Put chocolate/cream cheese mix in the center of the pan and press towards the edges leaving about a 1/4 inch edge.
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  Step 6
  Repeat the steps for the phyllo dough again and place it on top of the chocolate mix. Place in oven and bake for 12-15 minutes or until phyllo is golden brown. Let cool completely then move to the serving plate.
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  Step 7
  Make whipped topping to use on top of cooled pastry. In a medium chilled mixing bowl add 2 cups of heavy cream. Using an electric mixer, start whipping cream. After it starts to get thick add 4 Tbsp confectioners' sugar and continue beating until thick.
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  Step 8
  Use a piping bag to decorate the top or just dollop it on with a spoon.
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  Step 9
  Mix 1 Tbsp cocoa and 1 Tbsp confectioners' sugar and dust over the top.
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