A wonderful, soft and juicy chocolate apple cake, quite easy to prepare and quick to make. Follow recipe.
Ingredients: easy, baking dish 30x20 cm, total time: 1h 30 min. 15 persons
Biscuit:
5 eggs/ room temperature
200 g of granulated sugar
1 bag vanilla sugar / 10 g
200 ml of sunflower oil
1 Tablespoon rum
250 g of smooth flour
30 g cocoa powder
1 bag baking powder / 10 g
pinch of salt
Stuffing:
6 apples/ cleaned and grated
100 ml of water
200 g of sugar
3 Tablespoons rum
100 g of cooking chocolate
200 g butter/ room temperature
Topping:
200 ml apple juice (100%)
Glaze:
100 g of cooking chocolate
50 g butter/ room temperature
2 Tablespoons oil
Preparation:
Cream:
Wash and peel the apples, then grate them.
Put grated apples with sugar and 50 ml water in a deeper pa, cook over a moderately low heat, until the apples are tender.
After that, blend the apples into a cream. When it still warms the apple cream, add the chocolate, butter, and stir until it melts, finally add the rum and leave the cream to cool. In the meantime, make a biscuit.
Biscuit:
Stir in the eggs, sugar, and vanilla until foamy in a deep bowl, mix on a higher speed. Add oil and rum to the egg mixture.
In another deeper bowl, sift the flour with a little salt and baking powder.
Gradually add the flour to the egg mixture and mix it all well into a homogeneous mixture. Pour the prepared mixture into a 30 × 20 cm pan lined with baking paper and flatten.
Bake in a preheated oven at 170 °C for about 30 minutes.
Control the dough with a toothpick.
When the biscuit is baked, wait 10 minutes, separate the dough from the mold and transfer it to a tray to cool.
Cut the cold biscuit in half, thick in thickness, place the lower part of the crust on a tray and pour apple juice over it with the help of a brush. Crush the other part of the crust into super chops in as few crumbs as possible.
Processing:
Add biscuit crumbs to the mixture of chilled apple cream, then chocolate, and butter and mix everything well into a uniform mixture with a spatula.
This will be your cake cream.
On the lower part of the crust that you poured apple juice, spread the cake cream and flatten with a cake knife. Then put the cake to stand in the fridge for about 40 minutes.
In the meantime, make the glaze.
Glaze:
In a small saucepan, add the ingredients for the glaze and mix over a moderately low heat, until the glaze melts and evens out. Set aside a few tablespoons in a pastry bag with a small opening.
Pour the rest of the icing over the surface of the cooled cake and leave nicely.
With the rest of the glaze in the pastry bag, grind the entire surface of the cake to your liking.
Transfer the finished cake to the refrigerator to cool well and allow the aromas to pass, preferably 5–6 hours or overnight.
Cut the cold cake into bars or cubes as you prefer. Serve chilled bars with some hot or cold beverage. Buon appetito!
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