Half a cup of thick cream
THE PUBLIC
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
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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:
THE PUBLIC
Get your oven ready at 350°F (175°C). Prepare two 9-inch round cake muffins by boiling and shaping them.
