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Half a cup of thick cream
1/2 teaspoon of powdered sugar
8 ounces of cream cheese, ramolli
1 coffee spoonful of vanilla extract
For the Chocolate Ganache:
8 ounces of finely chopped mi-sucré or black chocolate
Half a cup of thick cream
One flourless cake (facultatif, for shine) made with cream of butter
For the vanilla or white chocolate (facultatif) glaze:
ramolli, half a tablespoon of unsalted butter
2 tablespoons of powdered sugar
1 coffee spoonful of vanilla extract
Two or three tablespoons of thick cream soup
4 ounces of white chocolate, melted and cooled (facultatif)
Instructions:
Get the chocolate cake ready:
Get your oven ready at 350°F (175°C). Prepare two 9-inch round cake muffins by boiling and shaping them.
Put the flour, sugar, powdered cacao, chemical lifter, baking soda, and salt in a large bowl and mix gently.
Slowly add boiling water to the flour mixture while reducing the speed to minimum. Be careful not to overmix the ingredients; you want the dough to be smooth.
In a uniform distribution, divide the dough into the prepared muffin cups.
Rest on a rack for 30–35 minutes, or until a cure-dent is inserted into the center using sterile floss.
Ten minutes after letting the cakes cool in the molds, turn them out onto a grill to cool completely.
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