Apple and chocolate cake

For 16 pieces
  • 750 g + 1 small tart apple (e .g . Elstar)
  • 5 EL lemon juice
  • 100 g walnut kernels
  • 600 g Fine couverture (70% Cocoa)
  • 250 g Butter
  • 5 Eggs (size M)
  • 250 g Sugar
  • 175 g flour
  • 1 deleted ( r) TL baking powder
  • 1 pinch salt
  • 1 TL coconut fat
  • fat and flour
  • baking paper
105 minutes
Peel, quarter and core 750 g apples. Cut the quarters into cubes. Drizzle with 3 tablespoons of lemon juice. Roughly chop the walnuts. Set aside 300 g couverture for the topping. Scrape off approx. 2 tablespoons of chocolate chips from 300 g couverture with a peeler. Roughly chop the rest of the couverture. With butter over a warm water bathmelt. Separate eggs. Beat the egg yolks and sugar with the whisk of the hand mixer until thick and creamy. Mix the chocolate butter in a thin stream into the egg yolk mixture. Mix the flour and baking powder. Fold in with the walnuts and diced apple. Beat egg white and salt until stiff, fold in. Grease springform pan (26 cm Ø) and dust with flour. Add the mixture and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 55-60 minutes. Cover the cake after approx. 45 minutes if necessary. Let cool on a wire rack. Chop 300 g couverture, melt with coconut oil over a warm water bath. Wash 1 apple, pat dry, quarter and core. Cut into wedges. Drizzle with 2 tablespoons of lemon juice. Pat the cracks dry, dip halfway into the couverture. Place on a parchment-lined tray. Dip a teaspoon in the couverture and draw lines over the apples, leave to dry. Remove the cake from the tin, place on a wire rack and place on a tray. Cover evenly with the rest of the couverture and let it dry. Decorate the cake with chocolate apples and chips
Wait 2 hours. Photo: Först, Food & Foto, Hamburg
1 piece approx:
  • 520 kcal
  • 2180 kJ
  • 8 g ​​protein
  • 33 g fat
  • 43 g carbohydrates


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