Preheat the oven to 180°C top/bottom heat.

Grease a 24cm springform pan.

Chop the 80g couverture and gently melt it in a water bath.

Then set it aside, and let it cool for a bit. In a mixing bowl, mix flour, sugar, cocoa, starch, baking powder, vanilla, and salt.

Add apple pulp, oil, oat drink, and vinegar and quickly stir by hand with a whisk to form a homogeneous dough.

Pour the batter into the baking pan and bake for 25-30 minutes.

Do the chopstick test and sprinkle with water when you take it out.

Leave it to cool completely in the baking pan.

First, chop the 200g couverture and gently melt it with margarine in a water bath.

Then set it aside and let it cool for a bit.

Whip the cream until stiff, then stir in the sugar.

Fold in the liquid couverture.

Then spread the mousse on the cake and smooth it out.

Tap the work surface several times to release air bubbles.

Then refrigerate for at least an hour.

Chop the couverture for the glaze and heat with the cream.

Stir slowly into the ganache.

Carefully scrape the edge of the cake with a knife and open the ring.

Then place it on a glass and place a large plate underneath (this will later catch the drained glaze).

Now pour the liquid glaze over the cake.

Let it sit briefly, then serve.