Do you think apples and chocolate combine well? You are right! This unique caramelized apple cake recipe is very moist and so rich! It will certainly become a teatime or coffeetime favourite…
Serves: 6-8 Prep. time: 15′ Cooks in: 55′ Ready in: 1:10′
For the caramel sauce
200 g sugar
2 tbsp water
200 ml double cream 35%
20 salted butter
1 pinch fleur de sel (variety of sea salt)
For the cake
130 g butter, softened + 2 tbsp for the apples
180 g sugar
180 g self-rising flour
¼ cup cocoa powder
2 tbsp brandy
3 red apples, peeled, diced
For the caramel sauce: In a saucepan heat double cream and bring to a boil. Immediately remove pan from heat.
In a separate saucepan heat sugar and water on medium heat, without stirring, until it gets a brown caramel colour. Remove pan from heat and stir in diced butter and salt until well combined. Stir in hot double cream and heat for 2-3 minutes on medium heat, stirring at all times.
For the cake: In a medium non-stick pan heat butter and cook apples on low heat for 5 minutes or until softened. Stir in 3 tbsp caramel sauce until apples are coated and cook for another 2 minutes. Remove pan from heat.
Preheat oven to 180οC/fan. In a bowl sift flour and cocoa powder. Beat sugar with butter until whitened. Add egg yolks and continue beating until fluffy and creamy. Add flour mix in batches until combined, then brandy and lastly caramelized apples. In a separate bowl beat egg whites into a meringue and incorporate into flour mix.
Grease a round pan or a loaf tin. Line with parchment paper, then butter/spray with cooking spray. Spoon in cake mixture, smooth over the top with a spoon and bake for 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean. Allow to cool in the pan for 5 minutes, then turn onto a wire rack and allow to cool completely before serving.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Σοκολατένιο κέικ με καραμελωμένα μήλα