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Ingredients

• 2 ounce white chocolate, roughly minced
• 6 ounce hazelnut paste (available at specialty bakery supply stores)
• 2 ounce feuillantine (available at specialty bakery supply stores) or possibly 2 ounce cornflakes
•     butter for greasing
•     sugar for dusting
•     For the Goat Cheese Filing
• 14 ounce fresh goat cheese, softened at room temperature
• 1 x 8 ounce cream cheese, softened, at room temperature (don't use whipped variety)
• 3/4 c. granulated sugar
• 2/3 c. heavy cream
• 6 x (large) Large eggs
•     For the Port Sherry Sauce
• 1 c. dry cherries
• 3/4 c. cherry juice
• 1/4 c. rube port
• 1 tsp cornstarch
• 1 Tbsp. cool water

Description

In A Double Boiler Over Simmering Water, Heat Chocolate And Praline Paste Together. Stir In The Cereal And Mix Well To Combine. Spread The Chocolate And Praline Mix Onto A…

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