Apple and chocolate cake

For 16 pieces
  • something + 250 g butter
  • something + 175 g flour
  • 100 g Walnuts
  • 750 g sour apples
  • 5 EL lemon juice
  • 300 g + 300 g fine couverture (70% cocoa)
  • 5 Eggs (Gr. M)
  • Salt
  • 250 g Sugar
  • 1 deleted TL baking powder
  • 1 cube (25 g) white plate fat (e.g. B. Palmin)
  • baking paper
60 minutes
Springform pan (26 cm Ø; approx. 7 cm high), dust with flour. Roughly chop the nuts. Chill 1/2 apple. Peel, quarter and core the remaining apples and cut into cubes. Drizzle with 3 tablespoons of lemon juice
Dice 250 g butter. Peel off approx. 2 tablespoons of chips from 300 g of couverture with a peeler. Roughly chop the rest of the 300 g couverture, melt with the butter in a hot water bath. Allow to cool a little
Separate eggs. Beat egg white and 1 pinch salt until stiff. Beat egg yolks and sugar for about 5 minutes until creamy. Liquid chocolate butter in a thin streamknock down. Sieve 175 g flour and baking powder on top, fold in. First fold in the egg whites, then the nuts and apple cubes. Brush into the mold. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 1 hour (cover after approx. 45 minutes if necessary). Let cool down
Chop 300 g couverture, melt with plate fat in a hot water bath. Wash the rest of the apple, cut in half, core and cut into wedges. Drizzle with 2 tablespoons of lemon juice. Then pat dry, dip half in the couverture. Let dry a little on baking paper. Using a teaspoon, drizzle some couverture in strips over the chocolate side of the apple wedges. Let it dry
Heat the rest of the couverture again and cover the cake with it. Decorate the chocolate cake with chocolate apples and shavings. Let dry
1 piece approx:
  • 520 kcal
  • 2180 kJ
  • 8 g ​​protein
  • 33 g fat
  • 43 g carbohydrates


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