At the base of this tasty but healthy recipe, there are hazelnut oatmeal and bitter cocoa that will make the basis of this soft and appetizing cake. With the cream-flavored oatmeal, however, we can make a cream milk without eggs and sugar.
It will not be necessary to add a high percentage of fat in the dough to make it soft.
Balancing the bitter cocoa well, and all the other ingredients, will make the difference on the final consistency of the cake.
Bitter cocoa without added sugar is an incredibly useful food for our health. It is rich in protective antioxidant polyphenols for our cardiovascular health and allies of our instestinal microbiota and is rich in mineral salts, in particular magnesium, manganese, iron and copper.
To make bitter cocoa powder, the cocoa butter is removed from the cocoa mass, thus obtaining a product much leaner than chocolate.
The milk cream is an alternative to the classic pastry cream in which there are egg yolks.
Calorically it is lighter and goes well with the cocoa base!
You can use any alternative to cow’s milk, so also a vegetable drink. Among the various offers on the market I recommend the beverage of almonds, soy, or coconut, preferably without added sugar and oils. In fact, these ingredients are often used because they are cheap and to make the taste of these drinks more palatable, at the expense of the quality of the product.
Unfortunately, simple sugars and hydrogenated fats are "hidden" in many products defined as healthy and organic, however, in this way of healthy there is very little.
Always be careful about the ingredients you find on the packages, always keeping in mind that the order in which you read the various ingredients defines the percentage of the same.
To make the cake with cocoa and cream milk, just a few ingredients and very little time! It keeps quietly in the refrigerator for 3 days, indeed, the peak of the goodness of this delicacy is reached just if consumed cold from the refrigerator. I’m sure the kids will, too.
100g lean white yogurt
40g Butter or coconut oil/seeds
1 teaspoon extruded vanilla
100ml cow’s milk/soya without sugar
90g wholemeal flour
40g hazelnut oatmeal
20g bitter cocoa
1 pinch of sweetener
1 pinch of salt
For the cream:
250ml cow’s milk/soya or vegetable without sugar
2 tablespoons oatmeal cream taste
Optional sweetener or 2 tablespoons of sugar optional
2 tablespoons of granola
In a bowl combine all the dry ingredients sieved. Aside mix two eggs with yogurt. Add this liquid mixture to the mix of dry ingredients and stir well, add the milk to the wire until you get a smooth mixture and without lumps.
Grease and flour a round baking pan and pour the dough (2/3 of the total). Bake in a ventilated oven at 180 degrees for 10 minutes.
Meanwhile in a saucepan put to heat the milk, add the flour and eventually the sweetener or sugar. Stir always keeping the medium/low flame, until the cream is thick.
At this point bake the base of the cake, on the sides and only on the sides, insert the rest of the dough to form a frame, in the center pour the cream.