- 400 ml skimmed milk
- 250 g ION PATISSERIE classic couverture
- 300 g rolled oats
- orange zest, optionally
For the coating
- NUCREMA 30% less sugar
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.