John Myers
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Baking: Apple and Chocolate Cake with Caramel Ganache
The perfect baking: apple and chocolate cake with caramel ganache recipe with a picture and simple step-by-step instructions.
The cake
- 3 piece Eggs separated
- 120 g Raw cane sugar
- 1 tablespoon Cream
- 60 g Ground hazelnuts
- 12 g Baking cocoa
- 1 pinch Salt
- 45 g Wholemeal spelled semolina
- 1 teaspoon Baking powder
- 250 g Apples, grated
- 250 g Lemon juice
The caramel ganache
- 100 g Couverture white
- 50 ml Cream
- 2 tablespoon Caramel cream*
….also
- 50 g Hazelnut flakes
- 10 g White bark couverture
The cake
- Separate the eggs and beat the egg whites until stiff.
- Mix the egg yolks with sugar and cream with a hand mixer to a light cream. Add nuts, cocoa, salt and semolina and mix everything.
- Slice the apples into a bowl with a little lemon juice and then fold them into the batter together with the baking powder. Let stand for about 10 minutes. Finally fold in the egg whites carefully.
- Grease and crumble a 20 cm springform pan, fill in the dough and bake the cake at approx. 175 degrees circulating air for 50 – 60 minutes. (Tooth stick test) Remove the cake from the mold and let it cool down completely.
The caramel ganache
- Chop the couverture and dissolve in the cream at a low temperature. Two tablespoons of the cinnamon-caramel cream * Sauces: Cinnamon-caramel sauce – stir in a cream and then cool the whole thing until the mixture is spreadable, but no longer runs.
The finish
- Toast the hazelnut flakes in a pan without fat. Scrape the bark from the white couverture with a peeler.
- Cover the cooled cake with the ganache, decorate with the hazelnut flakes and the bark chocolate.
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