1 cup of water
1/2 cup of butter (113 grams)
1 cup of plain flour
4 large eggs
1 package (225g) of cream cheese, softened
3 cups of vanilla pudding (set using instructions on packet)
1 cup of thickened cream, whipped
chocolate sauce (I melted dark chocolate and added a little cream to make it a little runny to drizzle over the top of the cake)
Preheat oven to 200 C (180 C fan-forced). Lightly grease a rectangle baking dish (about 30cm by 20).
Begin with the pastry by melting the butter in the water over a low heat in a medium saucepan. Bring it to the boil and remove from heat once butter is melted. Stir in the flour and then add one egg at a time, mixing well after each egg. Spread mixture in to pan, covering the bottom and the sides. Bake for 30-35minutes or until golden brown. Keep checking on it as you donít want it to overcook and oven times vary. Pastry would have bubbled up but DONíT touch it. Leave it to cool completely
Meanwhile, prepare filling. Whip softened cream cheese in a bowl. In a separate bowl make the vanilla pudding. Make sure you put vanilla pudding in the fridge to thicken up before adding to cream cheese mixture. Once pudding is thick, gradually mix in with cream cheese until there are no lumps and both are well combined. Put in the fridge to cool.
When the pastry/crust has completely cooled, pour filling in. Top with a layer of whipped cream and then drizzle with chocolate sauce. Serve straight away or keep in fridge until ready to eat.
NOTE: the recipe I followed said to use chocolate sauce but I didnít have any cocoa left to make one so I melted dark chocolate and added a little bit of unwhipped leftover cream to make it runnier and it worked perfectly. I actually think it would have tasted better than chocolate sauce!