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3-Ingredient Chocolate Special Cake

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Ingredients

  • 400 ml skimmed milk
  • 250 g ION PATISSERIE classic couverture
  • 300 g rolled oats
  • orange zest, optionally

For the coating

  • NUCREMA 30% less sugar

 

Method

Finely chop the classic couverture and place it in a large bowl. Then, heat the milk in a saucepan until it comes to a boil.

Right after, pour it in the bowl with the chopped couverture, and then add the orange zest. Wait for 2 minutes.

Next, stir the mixture with a mariz, for a couple of minutes, until the chocolate completely melts (the consistency of the mixture will be quite watery).

In a large bowl, place the oats and pour the chocolate mixture into. Stir well with a mariz until completely incorporated.

Let it rest for about 10 minutes until the oats absorb the liquids. Line a plate with parchment paper, place on it a 20-22 cm baking hoop, and right after pour the batter in the hoop.

Afterwards, evenly spread the mixture with a spoon and refrigerate for at least 2 hours.

When the chocolate special cake is cooled enough, remove the parchment paper, place the cake on a plate of your preference and unmold. For easier unmolding, heat the baking hoop with a cooking torch lighter, a hair dryer or heat it between your hands.

 

Optionally, spread NUCREMA 30% less sugar, over the surface of the chocolate cake by using a large spoon.

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