- Yield: 12 servings
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 100
- Carbohydrate Content: 9g
- Cholesterol Content: 20mg
- Fat Content: 7g
- Fiber Content: 2g
- Protein Content: 3g
- Saturated Fat Content: 2g
- Sodium Content: 10mg
- Sugar Content: 5g
Walnut Apple Choco-Surprise
Just in time for chocolate Fall... My apple season included this tasty chocolate surprise. It's seriously finger lickin' cake as I like the most. I'll make a sweet desserts topped chocolate cream and decorated chopped pistachio. Yummy!
Ingredients
- dark chocolate - 100g
- soft unsalted butter - 125g
- caster sugar - 250g
- plain flour - 3 tablespoons
- walnuts - 150g (chopped)
- apples - 2 (peeled, cored and grated)
- eggs - 3 (separated)
- cocoa powder - 2 tablespoons
- potato starch - 1 tablespoon
- milk - 250ml
- pistachio - (chopped) for sprinkling
Instructions
- Put the egg yolks and 150g of sugar in a large bowl and whisk until thick and pale. Add cocoa powder, walnuts and apples. Mix well.
- Put the egg whites in a separate bowl and whisk until stiff but not dry.
- Add the egg whites into the mixture and stir it gently.
- Preheat the oven to 175°C.
- Line the base of the tin with parchment and place it inside the tin (22cm round springform cake tin, 4-5cm deep). Pour in the cake mix and smooth with palette knife.
- Bake for 35 minutes.
- Once it’s done, remove from the oven and place on a wire rack to cool.
- Meanwhile, place the chocolate, remaining sugar, potato starch and milk in a small saucepan over medium heat. Simmer until mix well. Remove from the heat and add butter then mix it carefully.
- When completely cold split the cake in half horizontally. Spread the bottom half with the chocolate mixture then sit the other half on top. Pour the remaining chocolate cream over the cake and smooth. Decorate with the chopped pistachio and serve.
