Choco apple cake

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

In an attempt to salvage two apples that had been sitting on the counter for a couple of days following the three-day blackout brought about by typhoon Ondoy, I prepared the basic recipe for butterscotch brownies, double everything, added diced apples and chopped dark chocolate and came up with a winner.

chocolate-apple-cake-12

Recipe for butterscotch brownies? Aren’t brownies basically cookies? Yes, they are. But when you add apples to the mixture, the apple juices become additional liquid and the result is a cake. Not one of those light and airy cakes but a dense one that is almost like a pudding. And it’s really marvelous. Served warm, it is comforting as comforting can be. It sort of tells you that a cake should taste great and looks don’t really matter. But if looks matter all that much to you, use chocolate morsels instead of chopped chocolate bar for a visually cleaner result.

Ingredients:

1/2 c. of butter
1 c. of loosely-packed dark brown sugar
2 eating apples
200 g. of dark chocolate
1-1/2 c. of flour
2 tsps. of baking powder
1 tsp. of salt
1/2 tsp. of cinnamon powder
1/4 tsp. of ground nutmeg
2 large eggs

I used a 10-inch silicone pan. If you use another size, the temperature and baking time might need adjustment. Can’t tell you by how much since I’ve only baked this cake using my 10-inch pan.

If you’re not using a non-stick pan, grease the sides and bottom of a regular pan and line with wax paper.

Preheat the oven to 350oF.

Melt the butter. Stir in the brown sugar. Cool.

Meanwhile, in a bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Peel and dice the apples. Coarsely chop the chocolate.

To the cooled butter-sugar mixture, add the eggs, one at a time, mixing well after each addition.

Add the flour mixture in batches, mixing after each addition. The resulting batter will be heavy.

Mix in the diced apples and half of the chocolate.

Pour the batter into the cake pan. Scatter the remaining chocolate on top.

Bake in a 350oF oven for 40 to 45 minutes.

Cool the cake in the pan for about 15 minutes then invert onto a plate.

This cake is best served warm while the chocolate pieces inside are still soft and gooey.

To store, it is best to cover it in cling wrap before putting in the fridge to keep the moisture in.

Click the thumbnails below for the step-by-step version of the recipe.

October 4, 2009  Print This Post   
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Comments

2 Responses to “Choco apple cake”
  1. lorie says:
    October 5, 2009 at 6:03 pm

    i tried this wow ang sarap my kidz n my hubby loves it its a perfect combination the apples and the chocolate,ala n me masabi hmmm bouno..i’ll give u my big thumbs up!!!

    Reply
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