Apple and chocolate tart

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4.1 8
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 375 g Whipped cream
  • 300 g Dark chocolate
  • 4 Eggs (size M)
  • 100 g + 4 tablespoons sugar
  • 75 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 800 g Apples
  • 7-10 Tbsp Juice of 1 lemon
  • 1 package Almond-flavoured pudding powder
  • 6 TABLESPOONS + 340 ml milk
  • 6 TABLESPOONS Rum
  • 40 g flaked almonds
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Grease

Directions

  1. 1

    Warm up the cream and remove from the heat. Roughly chop the chocolate and melt in it. Pour into a high mixing bowl and chill for about 3 hours. In the meantime separate the eggs. Beat the egg whites and 4 tbsp. water until stiff, pour in 100 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve over it and fold in carefully. Grease the bottom of a springform pan (26 cm Ø).

  2. 2

    Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the tin and let cool. In the meantime, peel and quarter the apples and cut out the core. Cut quarter into pieces. Put lemon juice, 2 tbsp water and 1 tbsp sugar in a pot. Add apple pieces and steam for about 5 minutes, stirring several times. In the meantime stir 3 tbsp. sugar, pudding powder and 6 tbsp. milk until smooth. Bring 340 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute. Fold in apple pieces immediately. Cut the sponge cake base in half horizontally. Cover the bottom cake base with a springform pan rim/cake ring. Sprinkle with 3 tbsp. rum.

  3. 3

    milk until smooth. Bring 340 ml milk to the boil. Stir in the pudding powder and simmer for about 1 minute. Fold in apple pieces immediately. Cut the sponge cake base in half horizontally. Cover the bottom cake base with a springform pan rim/cake ring. Sprinkle with 3 tbsp. rum. Spread apple cream on top. Place the second cake base on top, sprinkle with 3 tbsp. rum and chill for at least 1 hour. Remove the springform rim/cake ring. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread the cake all around. Spoon the tops onto the surface with a spoon and chill for 1/2 hour. In the meantime, roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the cake with almond flakes and dust with cocoa

  4. 4

    Spread apple cream on top. Place the second cake base on top, sprinkle with 3 tbsp. rum and chill for at least 1 hour. Remove the springform rim/cake ring. Whip the chocolate cream briefly with the whisk of the hand mixer. Spread the cake all around. Spoon the tops onto the surface with a spoon and chill for 1/2 hour. In the meantime, roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the cake with almond flakes and dust with cocoa

  5. 5

    waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
440 kcal
CARBS
46 g
FATS
24 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesAutumnCakeCake