Ingredients

Makes 6 servings

　　

For crust

1 3/4 cup all purpose flour

　　1/2 cup 10x sugar, sifted

　　1/4 cup cornstarch

　　1/2 teaspoon salt

　　1 1/2 sticks cold butter

　　

For chocolate filling

1 pound semi-sweet chocolate, chopped

　　3 cups heavy cream

　　

For vanilla cream

1 pound Mascarpone cheese

　　3 cups heavy cream, whipped

　　1/2 cup sugar

　　vanilla to taste

　　

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.