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.
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.
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.
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...!