Fantastic German cake juicy, tasty and soft cake made of chocolate, apple and walnut filling. It is easy to prepare and ready quickly. The dough is wonderful and soft, apple juice poured over the crust, about the sweetness when we talk the cake is just right, others put more sugar which I avoid. Follow recipe.
Ingredients: baking tray 30x20 cm, easy, cooking time: 50 min., total time: 1h and 20 min
Biscuit:
5 eggs
100 g sugar
1 vanilla sugar
200 ml of oil
200 g of plain flour or 00
30 g cocoa powder
1 bag of baking powder, 10 g
pinch of salt
Fill:
6 apples, cleaned and grated
100 ml of water
100 g of sugar
1 tsp cinnamon
100 g of cooking chocolate
100 g of butter
80 g walnuts coarsely grounded
Overflow:
200 ml of apple juice, 100%
Glaze:
150 g of cooking chocolate
50 g of butter
2 Tablespoons oil
3 Tbsp Chocolate glaze — set aside to decorate some patterns /if you want
Preparation:
Fill:
Wash apples and peel of seeds and grate it.
Put all those grated apples in a larger pot, add water and sugar, cook the apples until they soften.
Blend the softened apples with a stick mixer so that the cream becomes a purée.
When you get such a mixture, add chopped chocolate, butter, cinnamon, walnuts at the end, stir until the ingredients dissolve.
Extinguish the fire and leave the cream to cool.
In the meantime, make a biscuit.
Biscuit:
Whisk the eggs until foamy, then add sugar, vanilla sugar and mix again.
Then sift the flour, cocoa, salt, baking powder into a separate bowl, then add in the mixture with the eggs.
Mix all this well into a compact and uniform mixture.
Pour the finished mixture into a 30 × 20 cm baking tray lined with baked paper. Flatten the mixture with a spatula and shake the pan a little.
Bake the biscuit in a preheated oven at 170 °C for, 25–30 minutes, depend on oven.
Use a toothpick to check that is the crust done.
Transfer the finished crust to a wire rack or tray to allow the crust to cool completely.
Processing:
Cold biscuit cut horizontally in half. Put the lower half on a bigger flat, larger tray and pour over the apple juice.
Crumble the top half of the crust with blender into the finest crumbs.
Add the crumbs you chopped to the apple-chocolate filling and mix well with a spatula into a uniform cream.
Arrange the filling over the first part of the crust on which you have poured the apple juice, and flatten well with a spatula or cake knife.
Place the cake, then refrigerated for up to 40 minutes.
Make the glaze when 30 minutes have elapsed.
Glaze:
Put all the ingredients for the glaze in a small pot, stir over a moderate heat, and wait for the glaze to blend well into a smooth mixture.
When the mixture has become uniform, separate 3 tablespoons into a cake syringe with a smaller opening.
Pour the rest of the glaze over the top of the cold cake and flatten with a knife.
If you are doing the final decoration, then leave the cake with the glaze to cool for about 1 -2 hours, then, with the help of a cake syringe, apply the patterns as you like.
Decorate the cake with the rest of the icing as you wish.
You can use walnuts or hazelnuts for decoration if you like. I leave it to your imagination to play.
Put the cake to cool overnight or for about 6 hours.
Buon appetito!
NOTE: For decoration, you can also use white chocolate for some decorative patterns.
It is enough for decorative glaze: 70 g of white chocolate, 40 ml sweet cream. (I didn't have cream at home, so my chocolate was firmer)
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