Apple cake with chocolate glaze

Name: Apple cake with chocolate glaze
Ingredients: 3 large apples (600 g); 4 eggs; 1/4 teaspoon salt; 250 g sugar; 259 g flour; 1 teaspoon baking soda; 15 ml lemon juice; 1/2 teaspoon cinnamon; 200 g hazelnut chocolate; 100 g butter

Dessert - Apple cake with chocolate glaze by Renata J. - Recipia

Apple cake with chocolate glaze is usually served after a meal, cut into squares. The apple and cinnamon cake stays soft under the chocolate and hazelnut glaze. I leave the skins on when I grate the apples, without bothering to peel them. Prep: 20 minutes. Cook: 39 minutes. Rest: 30 minutes. Total time: 89 minutes. Servings: 12. About 360 kcal and 6 g protein per serving.

Ingredients

3 large apples (600 g)
4 eggs
1/4 teaspoon salt
250 g sugar
259 g flour
1 teaspoon baking soda
15 ml lemon juice
1/2 teaspoon cinnamon
200 g hazelnut chocolate
100 g butter

Preparation

1. Preheat the oven to 170°C. Wash and dry the apples, then grate them using the large holes of a box grater. 2. Separate the eggs. Beat the egg whites with 1/4 teaspoon salt until stiff peaks form, then beat the yolks with the sugar until it dissolves. 3. Fold the yolks into the egg whites. Mix the baking soda with the lemon juice, then add the flour and baking soda. Add the grated apples and cinnamon and mix. 4. Line a 30 × 40 cm pan with baking paper and pour in the batter. Bake for 35 minutes, until golden and a toothpick comes out without any raw batter on it. 5. Leave the cake to cool for 30 minutes. Melt the chocolate with the butter over low heat for 4 minutes, stirring until the glaze is smooth, then spread it over the cake.

Notes

Grate the apples just before mixing them in, as the flesh darkens if left to stand. Choose firm apples, and if they are very juicy, leave the grated flesh in a sieve for a few minutes. I don't rush cooling the cake before glazing it: chocolate on a warm cake thins out and runs towards the edges. If you don't like cinnamon, use your favorite flavoring. You can swap the hazelnut chocolate for plain chocolate; the batter contains gluten, eggs and dairy, and whether it contains hazelnuts depends on the chocolate you choose. Keep covered in the fridge for up to 3 days. I serve it with a glass of milk.