Apple-cinnamon fritters with double chocolate topping

For 16 pieces.
  • 4 tbsp + 250 g sugar
  • 2 TL ground cinnamon
  • 2 small apples
  • a few squirts of lemon juice
  • 250 g butter or margarine
  • 1 pinch salt
  • 5 eggs (size M)
  • 250 g flour
  • 250 g cornstarch
  • 1 packet baking powder
  • 5 EL Milk
  • 150 g Dark chocolate couverture
  • 100 g whole milk couverture
  • 50 g white couverture
  • Fat and flour
  • baking paper
105 minutes
4 tablespoons of sugar in one Melt pan until golden brown. Add cinnamon and stir in. Pour the caramel on a piece of baking paper and let cool. Peel, quarter and core apples and cut into large pieces. Drizzle with lemon juice and set aside. Mix the soft fat, 250 g sugar and salt with the whisk of the hand mixer until thick and creamy. Stir in eggs one by one. Mix the flour, starch and baking powder. Stir in alternately with the milk. Grease a bundt pan (2.5 liters) and dust with flour. Crumble the caramel. Fold the caramel and apples into the batter. Pour the batter into the Gugelhupf pan and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 55-65 minutes. Take the cake out of the oven and let it rest for 10 minutes. Turn the cake out of the tin and let it cool on a wire rack. Roughly chop the dark chocolate couverture and melt in a warm water bath. Cover the cake with dark chocolate couverture and allow to dry (approx. 30 minutes). Roughly chop whole milk couverture and white couverture and melt in a water bath. Pour the chocolate couverture in strips over the dark chocolate couverture and allow to dry. If necessary, decorate with steamed apple slices
2 1/2 hours waiting time
1 portion approx:
  • 440 kcal
  • 1840 kJ
  • 6 g protein
  • 22 g fat
  • 56 g carbohydrates


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