Summary

Ingredients

• 100 g butter
• 100 g chocolate (dark chocolate, 70% cocoa)
• 100 g walnuts
• 75 g flour
• 225 g suar, brown
• 50 g cocoa powder
• 0.5 teaspoon ½ cocoa powder
• 2 teaspoons baking soda
• 2 packs vanilla sugar
• 3 egg (s)
• 125 g crème fraîche
• 4 apples each approx. 175 g
• 75 g apricot jam
• 1 teaspoon powdered sugar
• Fat for the shape

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Instructions

1. Melt the butter in a pan and let it cool down a bit. Roughly chop the chocolate and walnuts.
2. Mix the flour, sugar, 50 g cocoa powder, baking powder and vanilla sugar in a bowl.
3. Beat eggs in another bowl with the whisk of the hand mixer until creamy. Pour in butter and stir in. Mix in the flour mixture well with a mixing spoon. Stir in the crème fraîche and fold in the chocolate and nuts in portions. Put the dough in a greased springform pan (26 cm Ø) and smooth it out.
4. Wash, peel, quarter and core apples and scratch the curves several times with a knife. Place them tightly in the dough with the curve facing up.
5. Bake in the preheated oven at 175 ° C on the middle rack for about 45 minutes.
6. In the meantime, heat the apricot jam. After 25 minutes of baking time, take the cake out of the oven. Brush the apples with the jam, put them back in the oven and finish baking. Take out of the oven, place on a wire rack, detach from the springform pan and let cool in the tin.
7. Mix 1/2 teaspoon cocoa powder and powdered sugar. Remove the cake from the springform pan, place on a cake plate and dust the edge with powdered sugar and cocoa mixture.