Cikolatali Browni Tart

Preheat the oven to 170°C. Roast the walnuts in the oven.

Melt the butter in a bowl. Add the coarsely chopped square bitter chocolate (for the brownie) into the same bowl and melt it with the butter.

Transfer the melted butter and chocolate mixture to a mixing bowl. Add the sugar and cocoa powder, then whisk well.

Add the eggs one by one to the mixture. Whisk on high speed for five minutes.

Add the Labneh cheese, cake flour, and roasted walnuts to the mixture, then stir gently until just combined.

Cut parchment paper to fit the bottom of a springform pan. Pour the brownie mixture into the prepared pan.

Bake in the oven at 150°C for 30 minutes.

While the cake is baking or cooling, prepare the ganache: Melt the 160 grams of bitter chocolate (2 square packages) in a double boiler (Benmari method). Heat the 200 grams of cream until just simmering. Pour the hot cream over the melted chocolate and stir until smooth and glossy.

Remove the baked cake from the pan and invert it onto a cooling rack. Let it cool completely.

Using a cream pump (or a pastry bag with a nozzle), make holes in the cooled cake, pushing the pump all the way to the bottom.

Fill the opened holes with the prepared ganache using the pump.

Chill the tart in the refrigerator until the ganache sets.