Servings: 14

Preparation Time: 40 minutes

Cooking Time: 30 minutes

Ingredients:
Brownie Layer:
2/3 cup self-rising flour
1 pinch salt
¼ cup + 3 tablespoons Tnuva Butter
¾ cup bittersweet chocolate, finely chopped
¼ cup sugar
2 eggs
 
Mocha Layer:
1 container Tnuva Cheese Spread Original
1 container Tnuva Quark Creamy Soft Cheese
¾ cup sugar
2 teaspoons instant coffee, dissolved in water
2 eggs
 
White Layer:
2 containers sour cream
1/3 cup sugar
1 teaspoon vanilla extract
 
Instructions:
Use a 9” square baking dish

For the brownie layer:
1. Preheat oven to 300 degrees Fahrenheit. Line a baking tray with baking paper.
2. Using a microwave, melt the butter and bittersweet chocolate. Stir well until smooth. Let cool slightly.
3. In a large bowl, stir together the chocolate and sugar. Stir in eggs slowly and mix together well. Add flour and salt. Stir until the flour is completely blended.
4. Pour the mixture into the baking pan and smooth until even. Bake for 30 minutes, until the batter has solidified but has not fully hardened.
 
For the mocha layer:
1. Mix together the cheeses, sugar and coffee until they are fully blended.
2. Add eggs slowly and mix well until fully blended. Pour this mixture onto the brownie layer and smooth until even.
3. Bake for 30 minutes, until the layer has stabilized. Make sure the center is moist.
 
For white layer:
1. While the mocha layer is baking, blend the cream, sugar and vanilla extract.
2. Remove the cake from the oven and carefully spread the cream mixture evenly atop the mocha layer.
3. Place in the oven for an additional 10 minutes.
4. Once cooled to room temperature, cover and refrigerate overnight.
5. Cut into small cubes and serve. This dessert can be kept in the refrigerator for up to four days.