Chocolate Pastry Bars with Cream Cheese
Eggs, soy flour, and cream cheese provide protein, while soluble corn fiber helps keep the sponge moist and tender. A firm cream-cheese filling sits between the layers under a thin cocoa glaze. Once chilled and set, the dessert cuts neatly into 12 portions; keep it covered at 2–6°C for no more than 48 hours.
Chocolate sponge layers
Preheat the oven to 180°C and line the bottom of a 20 x 20 cm pan with silicone-coated parchment. Prepare two matching sponge batches, dividing the sponge ingredients equally between them.
For the sweetener mixture, combine the allulose (30 g), stevia (50 g), and table salt (2 g) in about 1 minute. In a separate bowl, mix the cocoa powder (24 g), soy flour (26 g), and soluble corn fibers (10 g) in about 1 minute; divide the mixture in half.
Beat the room-temperature eggs (200 g) at high speed for about 8 minutes, until pale, thick, airy, and noticeably increased in volume. Gradually add half of the sweetener mixture to the first batch while beating. Repeat with the second batch and beat it for about 8 minutes as well.
Set the mixer to medium and briefly mix in the allulose (40 g), then the grapeseed oil (24 g), dividing both equally between the batches and spending about 1 minute per batch. Do not mix for long, so as not to deflate the egg foam. Without delay, gently fold half of the mixture into the first egg mixture with a whisk, then repeat with the second; mix each for about 2 minutes, just until combined.
Pour the first portion of batter into the prepared pan and level it. Bake at 180°C with top-and-bottom heat and no convection for 15–17 minutes, then bake the second layer in the same way for another 15–17 minutes. The edges should be lightly golden and dry, while the center remains very soft and slightly tacky. Carefully remove each layer from the pan, peel away the parchment, and cool completely; allow about 30 minutes per layer.
Cream cheese filling
For the cream-cheese filling, beat the chilled cream cheese (300 g) at medium speed for about 1 minute, until soft and smooth. Grind the stevia (150 g) to a fine powder in about 2 minutes. Whip the cold 35% cream (200 g) with the stevia at high speed for about 3 minutes: it should become fluffy but remain fluid, without forming soft peaks. Combine the cream with the cheese and beat at medium speed for about 1 minute, until a smooth, stable cream forms.
Place the first sponge in a removable square pan and spread half of the cream over it. Cover with the second layer, press gently, and spread the remaining cream evenly on top; allow about 10 minutes for assembly. Refrigerate for 6 hours. Do not cover the cream with plastic wrap; if needed, place a paper towel over the pan without letting it touch the surface.
Cocoa glaze
For the glaze, combine the 35% cream (100 g), allulose (30 g), stevia (25 g), and cocoa powder (15 g) in about 2 minutes. Heat the glaze over low heat for about 3–4 minutes, while continuously moving the whisk. Stop when the first bubbles appear. Once the first bubbles appear, let the glaze boil gently for 1 more minute. Remove from the heat, add the cold butter (25 g), and stir with a spatula or whisk. Cool the glaze for 5–10 minutes, moving the whisk occasionally.
Spread the glaze evenly over the chilled cream and refrigerate the dessert uncovered for another 2 hours. Remove the pan and cut the pastry into 12 portions in about 5 minutes. Store the finished dessert in a clean, covered container at 2–6°C for no longer than 48 hours after it has fully set.
If you have any questions about the recipe "Chocolate Pastry Bars with Cream Cheese", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
