Preparation
Remove from the stove and let the dough cool.
Add one egg at a time to the chilled dough and beat well with a mixer each time you add an egg.
Prepare a mold of size 22cm X 32cm. Do not lubricate it. Pour the dough and level it all over with a spatula and lift a little dough onto the walls of the mold.
Bake in a preheated oven at 200°C for about 35 minutes.
Leave the baked crust to cool completely and do not remove it from the mold in which the dough was baked.
(I have a mold that I use for cakes that are not baked, and I took the crust out of the mold and put it in that mold, because I baked the crust in a Teflon mold, which I didn’t want to damage with a knife when cutting the cake)
2.
While the crust is cooling, prepare the chocolate filling.
Melt the chocolate and butter and add a little sifted powdered sugar to it, you will get a very thick mixture, add liquid vanilla essence and add a little hot water until you get a thick liquid mixture… I needed 2 full spoons and a few more drops. (I have milk chocolate, I mistakenly used milk chocolate instead of cooking chocolate and reduced the sugar by half because the chocolate is already sweet)
3.
Spread the prepared mixture over the cooled crust and set it aside while you prepare the filling.
4.
Pour about 850 ml of milk into a saucepan, add 100 g of sugar and 1 bag of vanilla sugar (I used vanilla paste) and let it boil, then mix the vanilla pudding and flour with the rest of the cold milk, and when the milk has boiled, pour the mixture into the milk and cook until does not thicken.
Remove from the stove and let it cool a little, stirring occasionally to prevent a crust from forming on top. Cover with self-adhesive foil and leave to cool completely. 5.
Beat the softened cream cheese and add a little of the cooled pudding cream, stirring constantly, until you combine the whole cream with the cream cheese. Pour the whipped cream over the chocolate filling (the sides of the dough will shrink a little during baking, but if the cream goes over the sides, nothing will diminish the taste of the cake. Even it out everywhere.
5.
Beat the softened cream cheese and add a little of the cooled pudding cream, stirring constantly, until you combine the whole cream with the cream cheese. Pour the whipped cream over the chocolate filling (the sides of the dough will shrink a little during baking, but if the cream goes over the sides, nothing will diminish the taste of the cake. Even it out everywhere.
6.
Leave the cake prepared in this way for several hours in the refrigerator.
Whip sweet cream or whipped cream from a bag (you will need 3 bags of whipped cream and 300 ml of cold milk or sour water) and spread over the cake.
Melt the chocolate and sweet cream in a steamer or microwave oven, mix well, pour into a bag, which you will cut off the top and make straight lines on the cake.
Drag across the lines with a knife or skewer to make patterns or decorate the cake as you wish.
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