Chocolate Rubik's Cube Tart Creation
Ingredients
- 45g oatbran
- 2 tsp cocoa powder
- 3/4 tbsp erythritol gold
- 4 tbsp natural fat free yogurt
- 1/2 tsp baking powder
- 1 x egg
- 2 egg yolks
- Tbsp erythritol gold
- 2 tsp cocoa powder
- Tbsp cornflour
- Tbsp condensed milk
- 150ml bob milk
- 7g dark chocolate
- 14g chocolate (ruby, milk, gold, dark, white)
- kvarg vanilla
Preparation
Mix oatbran, cocoa powder, erythritol gold, yogurt, baking powder, and egg. Split into 2 parts.
Bake one part in a cube mould and the other on a flat sheet.
Once cooked, scoop out the middle of the cube.
Crumble the rest of the cake and press into a 12cm flan tin.
For the tart filling, mix egg yolks, erythritol gold, cocoa powder, cornflour, condensed milk, and bob milk.
Cover and microwave for 1 minute, then stir and repeat.
Stir in dark chocolate, fill the case, and bake for 6 minutes at 180c.
Fill the cube with kvarg vanilla and coat with black coating.
Melt different chocolates and pipe into waffle mould recesses for the chocolate squares.
Assemble the tart with the prepared components.