Chocolate and apple cake
Ingredients
Utensils
oven, cutting board, knife, large mixing bowl, springform pan (26-cm/10-in.), small pot, cooking spoon, stand mixer or hand mixer with beaters, wooden skewer, rubber spatula
Step 1/4
- 43¾ g dark chocolate
- 18¾ g flour
- ¼ tsp baking powder
- butter for greasing
- flour for dusting
- oven
- cutting board
- knife
- large mixing bowl
- springform pan (26-cm/10-in.)
Roughly chop chocolate. Combine flour and baking powder. Grease springform pan and dust with flour. Preheat oven to 150°C/300°F (convection).
Step 2/4
- 25 g heavy cream
- small pot
- cooking spoon
Bring cream to a boil, then remove pot from the stove. Add chocolate and stir well until melted. Set aside.
Step 3/4
- 18¾ g butter (soft)
- 25 g sugar
- ⅛ tsp salt
- ¾ eggs
- stand mixer or hand mixer with beaters
Whisk butter, sugar, and salt until creamy. Add eggs individually and continue to whisk. Next, add the chocolate-cream and flour mixtures, and stir well to combine.
Step 4/4
- ½ apples
- caramel sauce for serving
- hazelnut brittle for serving
- wooden skewer
- rubber spatula
Wash and peel apples. Cut to personal preference—thin slices, for example. Fold into cake batter. Transfer batter to springform pan. Bake at 150°C/300°F (convection) for approx. 1 h. As baking time may vary from oven to oven, make sure you test cake for doneness. Insert wooden skewer into cake. If skewer comes out clean, cake is done. I serve it with caramel sauce and brittle.
Enjoy your meal!