Sugar-free Chocolate cake



  1. In a bowl, pour OLYMPOS Karpos sugar-free oat drink, the sunflower oil, the cocoa powder, the baking powder, the baking soda, the vanillins, stevia and mix really well.
  2. Add all-purpose flour, the vinegar and mix really well with the hand whisk, until you get a smooth mixture
  3. Brush a small baking pan of 25×30 cm with sunflower oil and pour the mixture.
  4. Bake at pre-heat oven set to resistances for 20 minutes at 200οC.
  5. Coat the cake layer with OLYMPOS Karpos sugar-free oat drink using a brush.
  6. Finely chop the dark chocolate couverture with stevia and put it aside.
  7. Pour OLYMPOS Karpos sugar-free oat drink, the cocoa powder, the corn flour and the stevia in a pot and stir well on heat, until it thickens.
  8. Remove from heat; add both vanillins and the chocolate couverture.
  9. Whisk really well, until the chocolate couverture melts and pour the cream on top of the cake layer. 
  10. Cover with a plastic wrap directly touching the surface of the cream.
  11. Let it cool down at room temperature and then refrigerate for 2 hours.
  12. Use a peeler to crush the chocolate couverture flakes with stevia all over the surface and cut the cake in pieces.