Oreo-Crusted White Chocolate Mousse Torte

This is the recipe of the cake we had this weekend. It is from the book "Chocolate American style" by Lora Brody.

You will need:
280 g white chocolate
560 ml cream
1 teaspoon vanilla extract (or vanilla sugar)
3 spoons water
2 teaspoons gelatin powder
240 g Oreo
170 g cooking chocolate

To make the white part:
warm together in water bath 280 g white chocolate and 150ml cream until the chocolate is completely melted. Cool down. whip 300ml and a teaspoon of vanilla extract. Mix 3 spoons of water with 2 teaspoons of gelatin, and warm slowly up until the powder is melted in the water. Mix it with the whipped cream, and then together with the white chocolate cream. Pour the mix into the cake tin with some space over for the black part. Put inside the freezer.

To make the black part:
Break Oreo in small parts. Break the chocolate in small pieces. Warm up 110ml cream almost to the boiling point, put the chocolate inside and mix until the chocolate is completely dissolved in cream. Pour the mix over the cookies and mix together. Pour the mix over the frozen white part of the cake and return to freezer.

Before you serve the cake, put the cake tin in the hot water so that the cake falls out of the tin. Turn the cake upside down so that the black part is the bottom.

Enjoy!