John Myers
Ingredients for 1 servings:
- 50 g oat flakes
- 10 g cocoa powder, slightly defatted
- 50 g erythritol (sugar substitute)
- 70 g almonds, ground
- 1 tsp cinnamon
- 70 g low-fat margarine (e.g. Lätta)
- Fat for the mold
- 300 g Cremefine for whipping
- 200 g dark chocolate
- 1 packet of vanilla sugar
- Chocolate shavings
- Pomegranate seeds
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes
Blend the oats into a fine flour in a blender. Mix the oat flour, cocoa powder, erythritol, ground almonds, cinnamon, and margarine thoroughly. Grease a small tart pan (20 cm in diameter) well and press the dough into the pan to the edges (best done with your hands). Bake in a preheated oven at 180°C (top/bottom heat) for approx. 30-35 minutes; do not allow it to overcook. Allow to cool. Boil 200 ml of Rama Cremefine. Chop the chocolate into small pieces and dissolve it in the cream. Pour the chocolate cream onto the base and smooth it down. Then chill for 1 hour. Whip 100 ml of cream with vanilla sugar until stiff peaks form and spread it over the chocolate cream. Garnish with pomegranate seeds and chocolate shavings. Refrigerate until ready to serve.
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