Chilled chocolate yogurt torte
Ingredients:
For crust
3 cups bran flakes (90g)
1 cup rolled oats (90g)
3 Tbsp unsalted butter, melted (45g)
1½ Tbsp honey, slightly heated (30g)
For filling
400g semi-sweet chocolate, chopped
⅔ cups milk (150g)
1 cup Greek yogurt (200g)
1 tsp vanilla extract
Directions:
1. Make crust: Preheat the oven to 350 degrees F. Spread the oats on an ungreased baking sheet to a thin layer. Bake for about 20 minutes or until they turn golden brown, stirring occasionally to ensure even toasting. Place cooled oats and bran flakes in a food processor, and pulse until you have a rough flour. In a bowl, combine oats, bran flakes, butter and honey, and mix just until well combined and moistened. Firmly press crust mixture into 7-9 inch springform pan to form the crust, reserving 2-3 tablespoons mixture for garnish. Place in the refrigerator to chill while you make the filling.
2. Make filling: In a saucepan, heat milk till just below boiling point (until tiny bubbles form around the edge of the pot), then pour over chocolate in a bowl and let stand for 2 minutes. Gently stir with a spatula till the chocolate melts into the milk. Add yogurt and vanilla extract into melted chocolate. Use spatula to fold the chocolate into the yogurt till fully incorporated, light and creamy.
3. Assembly: Pour filling into crust. Chill until set, at least 2 hours. Remove from refrigerator 10 minutes before serving. Sprinkle leftover crust mixture on the top.