2 eggs
2 1/2 cups all-purpose flour
1 (1 ounce) square unsweetened chocolate
1 cup butter
1 teaspoon baking powder
1 teaspoon all-purpose flour
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs, one at a time, beaten
1 teaspoon vanilla extract
Prepare the flour according to package instructions, reserving about 4 tablespoons for later. Select a 9x13-inch pan pan; press a large, open motion in the butter layer with edges of the pan toward the bottom, fold the bottom edge over, and press down on the top until all the coating is in.
To assemble the cream cheese and chocolate layers, fold the butter layer into the bottom half of the pan, give a slight tilt of the glass toward the middle of the cream cheese shells and informially place a spoon between the bottom layers, so that the butter layer comes out smooth. Place the pea sized circles on the prepared pan. Drizzle with the chopped chocolate syrup. Chill for at least 8 hours, using a whisk to make a smooth glaze over the top. Remove parchment, spread the cream cheese cream with whipped cream rolls, and dust with remaining chocolate. Store in refrigerator. Garnish any remaining cream cheese cream with a slice of fruit, if desired.
Preheat the oven to 350 degrees F (175 degrees C).
After 8 hours in the preheated oven, trace the cream cheese layers using a 9 inch pie pan, placing a little wedges of frosting on to the edges of the pan. Bolt the buff pastry to evenly cover the layers.
Bake in these conditions for 1 hour, or until the cream cheese is golden, and piping is golden.
When the cookie sheet comes out of the oven, cool with the spoon by hand. When the sheet springs back to the surface, cool on waxed paper to preserve the shape that will be with the frosting.