Recipe by Racheli Kraut

Photo: Dan Peretz

Styling: Nurit Kariv

Yield: 12 slices

Prep time: 1 hour

Level: Medium

Ingredients:

Brownies:
3.5 ounces dark chocolate, broken into squares
5 ounces Tnuva unsalted butter
¾ cup sugar
2 eggs
¾ cup flour
2 tablespoons Dutch cocoa
4-6 Oreo cookies, broken

Chocolate Mousse:
10 ounces heavy cream
4 ounces dark chocolate, broken into squares

Cheese Mousse:
5.5 ounces white chocolate, broken into squares
2 8-ounce cartons heavy cream
½ cup instant vanilla pudding
2 containers Tnuva Premium Cheese Spread Original Flavor, at room temperature
1 container Tnuva Quark Creamy Soft Cheese 5%
4 tablespoons powdered sugar
14-16 Oreo cookies

Ganache

4 ounces heavy cream
3.5 ounces dark chocolate, broken into squares
1 tablespoon Tnuva unsalted butter, cut into pieces

Instructions:

1. Prepare the brownies: Preheat oven to 350 ⁰F and line a 10”-12” springform pan with parchment paper. Melt the chocolate and butter in microwave and whisk until smooth. Add sugar and continue whisking. Add eggs one after the other and whisk until smooth. Add the flour and cocoa and whisk just until incorporated. Stir in the Oreo pieces and pour into the pan. Bake for 25 minutes. Let cool for 10 minutes and refrigerate.

2. Prepare the chocolate mousse: melt the dark chocolate with half of the heavy cream in a microwave and whisk until smooth. Beat the rest of the cream in a mixer until firm. Fold in the melted chocolate until incorporated. Pour on top of the brownie layer. Smooth the top and freeze for 40 minutes.

3. Prepare the cheese mousse: Melt the white chocolate and half of one container of heavy cream in a microwave and whisk until smooth. Transfer to a medium bowl. Add the powdered sugar and stir gently. Add the cheeses and mix well until smooth. Put the remaining heavy cream in the mixer bowl and beat together with powdered sugar until soft peaks form. Fold the whipped cream into the chocolate-cheese mixture until incorporated.

4. Pour half of the cheese mousse on top of the frozen chocolate mousse. Carefully arrange the Oreo cookies on top, and then cover with the rest of the cheese mousse. Smooth the top layer and freeze for 40 minutes.

5. Prepare the ganache: Put the heavy cream into a small bowl and heat in a microwave until boiling. Add the broken chocolate and whisk until smooth. Add the butter and whisk again. Pour over the cold cake and return to the freezer for at least 2 hours (up to 4 days). Before serving, carefully remove the edges of the cake from the pan with a knife dipped in hot water. Refrigerate for 30 minutes and serve.