Peel and halve apples and remove the core. Cut the apple halves several times with a knife and brush with lemon juice
Chopping chocolate. Mix soft fat, sugar, vanilla sugar and salt with the whisk of the hand mixer for about 5 minutes until creamy. Stir in the eggs one after the other, alternating with the starch. Mix flour and baking powder and stir in briefly together with the milk
Put half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour and spread. Stir cocoa and chopped chocolate into the remaining dough. Spread the dark dough on the light dough and draw it marble-like with a fork. If necessary, smooth it down again. Place the apple halves on the dough with the cut round sides facing upwards. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes
Warm the apricot jam and pass through a sieve. Remove the finished apple pie from the oven and spread the apples with the jam. Let the cake cool down in the tin on a cake rack
Heat the cream in a saucepan, add the caramel toffees and melt it while stirring. Let the sauce cool down, stirring in between. Remove the cake from the tin and sprinkle with icing sugar as desired. Add toffee sauce
waiting time approx. 1 1/2 hours