Chocolate apple pie

And yes, here is another chocolate recipe… I guess I am sort of in my chocolate flow at the moment. Don’t think though that I have forgotten all about the budget challenge because we are still eating according to budget in the evening. However, not all recipes are very interesting to share (I’m not thinking you’re waiting for a recipe of potatoes, vegetables and meatloaf) so you will not see all of them on the site but they will feature in the weekly update complete with all the prices we paid.

This chocolate apple cake is kind of a happy discovery. I had seen this recipe from Donna Hay and I had some apple lying around and I decided to combine the two. Which turned out to be a great idea! Ever since that first time I have made this cake several times and it is delicious really. Due to the apple it stays moist inside and crispy on the outside. Just the way a good chocolate cake needs to be. And well this was supposed to be some sort of heartshape too as this was shot for valentines 4 years ago but due to the use of the baking paper it looks a bit wonky! it’s the thought that counts right?

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Chocolate apple pie

Prep Time

15 hrs 50 mins

Cook Time

15 hrs 50 mins

 

Author: Adapted from Donna Hay

Ingredients

• 185 gr butter
• 185 gr dark chocolate broken in pieces
• 3 eggs
• 1 vanillabean
• 1,5 cup sugar
• 1 cup flour
• 2/3 cup selfraising flour
• 1/2 cup almondflour
• 2 apples cut into small chunks

Instructions

1. In a double boiler heat the chocolate and the butter on low heat and slowly let them melt together. Once melted let them cool slightly.
2. Stir eggs, vanillaseeds and sugar in a large bowl to a light, creamy mass. Add flour, almondflour, selfraising flour , chocolate butter mix and the apple and mix well. If you like you can coat the apple-chunks with cinnamon before adding to the batter.
3. Depending a bit on which forms you use line them with baking paper and put the batter in. I used a larger heart, a smaller heart and one small cake tin. I lined them all with baking paper (parchment paper) which made it incredibly easy to remove from the tins but also kind of gives them funny shapes... 🙂 Fill them for roughtly 3/4th. It will rise some but because it's heavy batter it will not rise extremely high. Bake them in a preheated oven at around 180 C for about 35 minutes or until the top of the cake feels firm. You can check with a wooden pin but keep in mind that it has to be moist still on the inside. Otherwise it will be too dry.
4. Leave the cake to cool before you cut it and serve with whipped cream, extra apple or - if you can't get enough of the chocolate - chocolate milk...!

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