If you, like me, still have lot of chocolate after Easter, today I give you a super yummy idea to reuse it at the best: let’s talk about my chocolate and apple cake!
Easy and delicious, this soft and fragrant cake is the perfect recipe for a rich breakfast and energy snack!
There are two main ingredients that we find in the dessert: apples and chocolate.
The APPLES are first cooked with a little sugar, then blended to get a compote that, mixed with ricotta cheese and melted chocolate, will be the base of our cake.
To this base we’ll add eggs, butter, sugar and finally flour.
The final touch that gives it that greedy aspect that invites you to taste a slice, are the chocolate chunks placed on the dough just before baking!
A NOTE ON APPLE COMPOTE
Apple compote can be prepared ahead of time, even several days/weeks in advance if stored in an airtight glass jar (like jams, to be clear).
With the doses I’ve given you, you’ll get more compote than necessary, which is why it will be useful for you to know that you can also freeze it or, obviously, you can use it as a basis for a healthy snack for your children (or for yourself of course)!
RECIPE VARIATIONS
- If one day, having an apple compote in your hands, you decide to prepare this cake, but you do not reach the quantity of 300 g indicated in the recipe, you can still prepare it by balancing the weight with ricotta: for example 250 g of compote + 50 g of ricotta (you will obviously have to add this 50 g to the other 100 g of ricotta indicated in the recipe).
- You can also make this dessert with a pear compote or a mixed fruit compote (for example, I also made it with a mix of pears, apples, kiwis and persimmons)!
- You can use all the chocolate you want: dark chocolate, dark chocolate with nut pieces, milk chocolate or a mix of chocolates!
HOW TO PRESERVE THE APPLE AND CHOCOLATE CAKE
The apple and chocolate cake can be kept at room temperature perfectly sealed with aluminum foil for 3 days, remaining soft and fragrant until the last bite!
If you want, you can also freeze the cake (already sliced) and thaw them overnight for breakfast the next morning!
Very good, if everything is clear, then I would go to the recipe!
And have a good weekend everyone!
A hug,
Elena
CHOCOLATE AND APPLE CAKE
Attrezzature
- 22 cm mold
Ingredients
For the apple compote:
- 3 apples
- 4 tablespoons of brown sugar
- the zest of 1 lemon
For the cake:
- 100 g ricotta
- 110 g dark chocolate
- 100 g sugar
- 120 g butter at room temperature
- 4 eggs M
- 280 g oflour
- 20 g bitter cocoa
- 15 g baking powder
- 1 pinch of salt
To finish:
- 50 g chocolate chunks
Instructions
Prepare the apple compote:
- Peel the apples, core them and cut them into small pieces.
- Collect them in a saucepan together with the grated lemon zest and sugar, mix and cook over medium heat for 20 minutes.
- Blend everything very well with an immersion blender gettig a puree. Let cool completely.
Prepare the cake:
- While the compote cools, melt the chocolate in a double boiler or in the microwave and set aside.
- Then whip the soft butter with the sugar using an electric whisk for at least 10 minutes: you have to get a creamy mixture.
- Add the eggs and continue beating at medium-low speed for 5 minutes more.
- Take back the compote and weigh 300 gr (keep the rest in the fridge or freeze -see notes above-).
- Add the ricotta and melted chocolate to the compote and mix with a spatula getting a homogeneous mixture.
- Add the previously prepared egg, butter and sugar base to this base and mix with the whisk at minimum speed.
- Finally add the flour, baking powder, cocoa and a pinch of salt.
- Turn on the oven at 180 °C.
- Grease and flour a 22 cm mold and pour the mixture leveling with a spatula.
- Complete by adding the chocolate chunks on the surface.
- Bake in the central part of the oven for 50-60 minutes.
- Do the toothpick test to check the cooking!
Notes
Questo articolo è disponibile anche in:
