Table of Contents
Heat the cream in a non-stick pan and bring it to boil. Remove from the flame, add the chocolate and mix well to get a smooth mixture. Cool to room temperature while whisking continuously.
Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly.
For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until glaze is smooth.
Heat the cream in a non-stick pan and bring it to boil. Remove from the flame, add the chocolate and mix well to get a smooth mixture. Cool to room temperature while whisking continuously. Add the whipped cream and fold it in gently.
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