John Myers
Contents
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Ingredients
dough
- 200 g Wheat flour type 405
- 1 packet Baking powder
- 150 g Chopped walnuts
- 1 tsp Cinammon
- 100 g Dark chocolate finely chopped
- 4 Free range eggs
- 2 tbsp Cocoa
The "wet and happy"
- 4 Apple Boskoop or similar, sourish, crispy baking
- 150 g Raisins or sultanas
- 200 ml Rum
The coronation
- 200 g Apricot jam
- 200 g Dark couverture chocolate
- 50 g Butter
Instructions
The day before, if it fits
- Peel, core and roughly chop the apples. Mix in the raisins, marinate with the rum. Preferably overnight!
dough
- Beat the eggs lightly, stir with butter and sugar until the sugar is completely dissolved. Mix the flour, cocoa, cinnamon and baking powder well and sieve into the batter. Beat well with the walnuts and chocolate, the more, the better! Drain the marinated apples and raisins well. Shouldn't be too moist, otherwise the cake will be too "soggy"! Fold in the fruits, preferably by hand and not with the mixer. Preheat the oven to 180 ° C. Let rest for 15 minutes.
Prepare the baking pan
- Grease a springform pan. The bottom can be covered with baking paper, then it loosens more easily! Spread the dough in the pan, evenly and straight.
to bake
- 50 - 60 min. At 180 ° C, stick test!
Couverture
- The apricot jam BE CAREFUL! heat until it has liquefied. Do not let cook! IN THE WATER BATH, melt the couverture and butter, mix, allow to cool to approx. 30 to 35 ° C and keep at this temperature. No water should get into the mass, because then the cocoa will flocculate from the couverture. It will then be gray and crumbly!
- Take the finished cake out of the oven and then immediately from the springform pan. As long as it is hot, spread the jam evenly, then cover with the couverture.
- Chill at least overnight so that the couverture can harden. Enjoy your meal!
Nutrition
Serving: 100gCalories: 346kcalCarbohydrates: 40.2gProtein: 4.1gFat: 11.9g
