Friday, 11 March 2011

Weekend Baking: Bittersweet Chocolate Apple Cake


I know it might sound a bit weird but I promise you, this cake is YUM.

It's actually supposed to have pears in it but I didn't have any at home so I threw in some apples instead and it turned out great although, I will try it with pears next time.


It also might be appropriate, at the juncture, to apologize for the slew of chocolate recipes I've been posting of late but I can't help it, I'm a chocolate person.


But coming back to the cake, this recipe fulfills three of my most important criteria.  

One, the ingredients are probably already in your pantry.  

Two, it comes together really quickly. 

And three, as yummy as it is the day of, it tastes even better the next day when the flavours have had time to develop while the apple/pear keeps it all nice and moist.  

Chocolate lover or on-the-fence, you won't go wrong with a slice of this cake and a nice cup of coffee.


BITTERSWEET CHOCOLATE APPLE CAKE
Adapted from Smitten Kitchen

1 cup all-purpose flour
1 scant tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
1/2 cup (125g/4 ounces/1 stick) unsalted butter
3/4 cup sugar
2 Granny Smith apples, peeled, in a small dice 
3/4 cup bittersweet chocolate chunks

Preheat the oven to 300°F. Line a 9-inch springform pan with parchment paper. Sift the flour, baking powder and salt together into a bowl and set aside.

Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot. (Make sure you do this before you begin mixing up your cake batter so it has time to cool down a bit. If your butter is too hot, your eggs will get kind of scramble-y and loose all that lovely volume. If it's too cold, your butter solidifies).

Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. This should take four or five minutes. Add the sugar and whip a few minutes more. Your eggs will start to get thick and shiny.

Gently fold in half the flour. Then pour the butter down the side of your bowl* and fold in carefully, making sure there's none left at the bottom of the bowl. Finally, fold in the rest of the flour until just incorporated. Try not to overmix your batter, you want to keep as much air in it as you can.

Pour into prepared pan. Sprinkle the apples and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes or a tester comes out clean. Cool in the pan for 10 minutes before removing it from the baking pan.

*The butter will be much heavier than your eggs so pouring it directly onto them would deflate your batter. 

  










4 comments:

  1. I just tried this one and it's incredible! Thanks for the upload!! :)

    ReplyDelete
  2. Yay! I' m glad you liked it : )

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  3. this one looks yummy! Where do you get bittersweet chocolate here in Dubai? Thanks for sharing.

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  4. You can find it just about anywhere now but I think Carrefour or Geant probably have the widest selection : ) Look for 55% - 60% on the label, 65% and over tends to taste like dirt-flavoured chalk : P

    ReplyDelete

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