Apple-cinnamon pancake with double chocolate icing

Name: Apple-cinnamon pancake with double chocolate icing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 4 TABLESPOONS + 250 g sugar; 2 TEASPOONS ground cinnamon; 2 small apples; 7-10 Tbsp a few squirts of lemon juice; 250 g Butter or margarine; 1 pinch Salt; 5 Eggs (size M); 250 g Flour; 250 g Cornstarch; 1 package Baking Powder; 5 TABLESPOONS Milk; 150 g Dark chocolate coating; 100 g Whole milk couverture; 50 g white couverture; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

4 TABLESPOONS + 250 g sugar
2 TEASPOONS ground cinnamon
2 small apples
7-10 Tbsp a few squirts of lemon juice
250 g Butter or margarine
1 pinch Salt
5 Eggs (size M)
250 g Flour
250 g Cornstarch
1 package Baking Powder
5 TABLESPOONS Milk
150 g Dark chocolate coating
100 g Whole milk couverture
50 g white couverture
7-10 Tbsp Fat and flour
baking paper

Directions

1
Melt 4 tablespoons of sugar in a pan until it is golden brown. Add cinnamon and stir in. Pour caramel on a piece of baking paper and let it cool down. Peel, quarter, core and cut apples into large pieces. Sprinkle with lemon juice and set aside. Mix the soft fat, 250 g sugar and salt with the whisk of the hand mixer until thick and creamy.
2
Stir in the eggs one by one. Mix flour, starch and baking powder. Alternately stir in with the milk. Grease a ring cake tin (2.5 litres capacity) and dust with flour. Crumble the caramel. Fold caramel and apples into the dough. Fill the dough into the ring cake tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Take the cake out of the oven and let it rest for 10 minutes. Turn the cake out of the tin and let it cool down on a cake rack. Coarsely chop the dark chocolate coating and melt on a warm water bath. Cover the cake with dark chocolate coating and allow to dry (approx. 30 minutes).
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Take the cake out of the oven and let it rest for 10 minutes. Turn the cake out of the tin and let it cool down on a cake rack. Coarsely chop the dark chocolate coating and melt on a warm water bath. Cover the cake with dark chocolate coating and allow to dry (approx. 30 minutes). Coarsely chop milk chocolate and white chocolate and melt in a water bath. Pour the chocolate coating in strips over the dark chocolate coating and allow to dry. Decorate with steamed apple slices if desired
4
2 1/2 hours waiting time