Monday, January 15, 2018

Baked Apple Nutella Chocolate Cake


So who's back to baking in the new year? 

Me. Me. Me. 

Didn't take me long after swearing off food forever on January 1, 2018. 

I couldn't help myself because I was intrigued by the style of this unusual cake. The recipe is was inspired by one I saw in a recent German cooking magazine. Baking whole cored apples into a cake. 



What?!

In my version, I switched up the recipe and the flavors a bit. Admittedly, I was a bit skeptical while creating it. I wasn't sure it would come together. Specifically, I was worried the apples would not be soft enough, but it worked perfectly and the results were delicious.



The most labor-intensive part of making this recipe is peeling and coring the apples, once those are done, everything else comes together pretty quickly. The apples need to be prebaked for 15 minutes, in that time you can get the cake batter and Nutella filling together. 



The cake itself is thick and fudgy. The cored apples are filled with Nutella mixed with raw, chopped hazelnuts. I used the hazelnuts to align their flavor with the Nutella.  If you don't have hazelnuts on hand (not many people do), walnut pieces would work just as well. 


So here's to more baking and cooking adventures this year!

Baked Apple Nutella Chocolate Cake
Prep time: 45 minutes
Bake time: 1 hour
Yield: 12 pieces
Ingredients:
  • 8 apples (any sweet-tart variety)
  • 3 tablespoons lemon juice
  • 4oz bittersweet chocolate
  • 2 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup plus 1 tablespoon unsalted butter
  • 3/4 cup brown sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup Nutella
  • 1/2 cup chopped raw hazelnuts
  • 1 tablespoon powdered sugar

Directions:
  • Preheat the oven to 350 degrees F.
  • Peel and core the apples, leaving them whole.
  • Place them in a casserole dish and brush them with the lemon juice.
  • Place the apples in the oven and bake for 15 minutes.
  • Remove from oven and let cool.
  • Melt the chocolate in the microwave or in a double boiler. Remove from heat and let cool.
  • Grease and flour a 10-inch springform pan.
  • Preheat the oven to 350 degrees F. 
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. 
  • Beat the butter and brown sugar until creamy.
  • Add the eggs one at a time and beat in the vanilla extract. 
  • Beat in the melted chocolate.
  • Add the dry ingredients and beat until just combined. 
  • Spread the cake batter out in the pan. Arrange the Nutella filled apples in the pan, pushing them into the batter.
  • Heat the Nutella in the microwave or in a double boiler. Stir in the hazelnuts. 
  • Use a small spoon to fill the apples with the Nutella-hazelnut mixture.
  • Place in the oven. After 40 minutes, cover the pan with aluminum foil and bake an additional 20 minutes. 
  • Remove from oven and let cool. De-pan the cake. Transfer to a serving plate, sprinkle with powdered sugar, cut and serve. 

Like nutty apple cakes? Try these:
Swabian Apple Cake / Apple Chestnut Gugelhupf with Calvados Glaze

Pomegranate Apple Cake with Pistachio Streusel / Apple Cardamom Cake with Caramelized Almonds

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