John Myers
Contents
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Ingredients
The chocolate cream
- 300 g Liquid cream
- 100 ml Milk
- 200 g Dark couverture
The apple layer
- 400 g Apple cubes sour
- 60 g Raw cane sugar
- 2 tablespoon Lemon juice
- 1 teaspoon Vanilla paste *
- 17 g Potato flour
The dough
- 130 g Spelt flour type 630
- 1,5 tablespoon Cocoa powder slightly de-oiled
- 2 teaspoon Baking powder
- 150 g Butter
- 2 piece Eggs
- 100 g Raw cane sugar
- 1 pinch Salt
- 30 g Liquid cream
....also
- Fat and crumbs for the mold
- Chocolate chips dark and white
- Sugar pearls
Instructions
Preface:
- This is not a cake that comes to the table so quickly. You should take your time and then the result is unique
The chocolate cream
- Coarsely chop the couverture. Bring the cream and milk to the boil and dissolve the couverture in them. Remove from the heat and whip with the hand blender for about a minute. Then store in the refrigerator for at least four hours. (Preparation: 15 minutes. Cooling: at least 4 hours, but it is better overnight)
The apple layer
- Quarter the apples, peel them, remove the core and cut into small cubes. Put this in a saucepan with the sugar and vanilla paste and heat. Mix the potato starch with a little cold water until smooth and then add to the boiling apples. Bind while stirring. (Preparation: 20 minutes, let cool about 45 minutes)
The dough
- Mix the flour with cocoa powder and baking powder. Add butter, eggs, sugar, salt and cream and beat everything with a hand mixer for about 2 minutes until frothy.
- Pour the dough into a greased and crumbled springform pan (26 cm) and bake in a preheated oven at approx. 180 ° C for about 20-25 minutes. Toothpick sample. (Preparation: 10 minutes, baking time: 20 minutes, cooling time: approx. 1 hour)
The finish
- Carefully remove the base - it is very crumbly - from the mold and place on a cake plate. Spread the thickened apples on top.
- Take the chocolate cream out of the refrigerator and mix with the hand mixer until a firm cream is formed. Distribute these on the apples in a wavy manner. Grate dark and white couverture over it and decorate with sugar pearls. (approx. 7 minutes)
- * Instead of vanilla paste, vanilla pulp or ground vanilla can of course also be used.
Nutrition
Serving: 100gCalories: 379kcalCarbohydrates: 36.4gProtein: 4.8gFat: 23.9g
