Bate 200 grams of white cheese, type "petit-suisse", with 100 g of melted butter in a bain-marie and 1/2 teaspoon of vanilla. Beat everything very well in a bowl. Add 200 g of sugar and beat well. Gradually add more 200 g of sugar, alternating with 1/2 cup of hot water. Finally, add 120 grams of chocolate coating, dissolved in a bain-marie. Beat until the cream is smooth. Half of this cream should be placed in a bowl, adding 50 g of melted butter, then 3 whole eggs, one at a time, mixing well, followed by alternating with a cup of milk, 250 g of wheat flour sifted three times with 4 rounded tablespoons of yeast and 1 tablespoon of salt. When the dough is perfectly joined, it will be poured into two equal-sized tart pans, well greased with butter and dusted with wheat flour. The tart pans should have approximately 23 cm in diameter. Bake at a moderate oven temperature for about 40 minutes. After cooling, remove from the mold and fill and cover with chocolate cream.
Bate 200 grams of white cheese, type "petit-suisse", with 100 g of melted butter in a bain-marie and 1/2 teaspoon of vanilla. Beat everything very well in a bowl. Add 200 g of sugar and beat well. Gradually add more 200 g of sugar, alternating with 1/2 cup of hot water. Finally, add 120 grams of chocolate coating, dissolved in a bain-marie. Beat until the cream is smooth. Half of this cream should be placed in a bowl, adding 50 g of melted butter, then 3 whole eggs, one at a time, mixing well, followed by alternating with a cup of milk, 250 g of wheat flour sifted three times with 4 rounded tablespoons of yeast and 1 tablespoon of salt. When the dough is perfectly joined, it will be poured into two equal-sized tart pans, well greased with butter and dusted with wheat flour. The tart pans should have approximately 23 cm in diameter. Bake at a moderate oven temperature for about 40 minutes. After cooling, remove from the mold and fill and cover with chocolate cream.
