John Myers
Chocolate – Apple – Nut Cake with Chocolate Sprinkles
The perfect chocolate – apple – nut cake with chocolate sprinkles recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 200 g Flour
- 1 Teaspoon (level) Baking powder
- 100 g Cold butter
- 70 g Sugar white
- 1 Egg
- For the sprinkles:
- 220 g Flour
- 100 g Sugar white
- 1 packet Vanilla sugar
- 150 g Cold butter
- 1 tablespoon Cocoa powder
- For covering:
- 3 – 4 Äpfel Elstar je nach größe
- 1 packet Chocolate pudding
- 3 Eggs
- 100 g Sugar white
- 1 packet Vanilla sugar
- 250 g Sour cream
- 200 g Ground hazelnuts
- 100 g Chopped hazelnuts
- Mix the flour with the baking powder and make a shortcrust pastry with butter, egg and sugar. Wrap the dough in foil and let it cool for about 45 minutes.
- For the crumble, put the flour, sugar, vanilla sugar, cocoa powder and cold butter in a bowl and make the crumble by hand. Put these in the cold as well.
- Mix the chopped and ground hazelnuts with the sour cream, sugar and vanilla sugar in a bowl. Add the eggs and pudding powder and stir everything into a viscous batter. Remove the core from the apples and cut into cubes.
- Roll out the shortcrust pastry in the prepared springform pan and pull up an approx. 2 cm high edge. Spread the apple cubes on the floor and pour the chocolate – nut batter over them. Now spread the chocolate sprinkles on top.
- Place the cake in the oven preheated to 175 degrees (convection) and bake for approx. 55 – 60 minutes. When the baking time is over, take it out of the oven, let it cool down for 20 minutes, remove the edge of the springform pan and let it cool down.
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