Chocolate cake filled with roast apple jam
Resembling the Sacher cake but with a wintery taste of roast apple this chocolate cake’s the very best for cold days. I added some chocolate crumbs to the original recipe. Refined chocolate chips were meant to reach us as Christmas greetings from our friends in France. Unfortunately either the french or the german postmen didn’t handle the parcel carefully. It was rather scrunched and the chips arrived as hundreds of crumbs. Too difficult and sticky to eat them with your fingers. That’s why we immediately refined our Christmas dessert with a part of them and the remainders will now improve the chocolate cake. The sponge mixture is quickly done and durable for several days in an air-tight container.
170g (6oz) plain flour
2 tbsp cocoa
2 tsp baking powder
150g (5.3oz) butter
175g ( 6.1oz) sugar
3 eggs, whisked
3 tbsp chocolate crumbs
2 tbsp milk
3-4 tbsp roast apple jam
100g (3.5oz) powdered sugar
some orange juice
Preheat the oven at 180°C/360°F, grease the springform pan (24cm/9.5″) and cover bottom with parchment paper.
Sieve flour, baking powder and cocoa in a large bowl. Add sugar, butter and the whisked eggs. Blend well and work in milk and chocolate crumbs. Pour in springform pan and smoothe surface.
Bake in the lower third of your preheated oven for 25-30 minutes, remove and cool on a wire rack. Cut two layers of cake. This is quite easy with a stainless steel wire cake slicer available for about 8 -10 $. Spread 3-4 tbsp of roast apple jam on first layer and put second layer on top.
Mix powedered sugar with orange juice (alt. mango or passion fruit) until viscous and disperse on cake. Serve with some whipped cream.
It’s difficult to find roast apple jam so I bribed my friend Angela with a chocolate cake to go. Now I’m allowed to share her recipe in my blog. I’ll do that, together with the instruction for the cake box, within the next days.