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Add chopped chocolate (or chocolate chips) to a heat-safe bowl. Microwave in 30 second intervals, stirring well between each interval, until completely melted. Optional: add 1 tablespoon coconut oil to thin it out (makes it easier to dip). Dip each apple slice in chocolate, using a spoon to coat the entire slice.
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Wash and peel apples. Cut to personal preference—thin slices, for example. Fold into cake batter. Transfer batter to springform pan. Bake at 150°C/300°F (convection) for approx. 1 h. As baking time may vary from oven to oven, make sure you test cake for doneness. Insert wooden skewer into cake. If skewer comes out clean, cake is done.
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Preheat the oven to 180°C (350°F). Grease and flour a 20 cm square baking tin. Peel, core and chop the apples up into small chunks. Place the apple juice and apples in a saucepan and simmer gently until the apple breaks up easily. Puree the apples, measure out 225 g and set aside to cool.
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Step three: Add the second measure of brown sugar and use a whisk or fork to combine it with the other dry ingredients. Step four: Grate the apples and add to dry ingredients, oil, and eggs. Combine with a wooden spoon. Step five: Spoon the cake batter into your prepared cake tin, and sprinkle on the crumble topping.
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Remove any seeds/stem. Pat the slices dry. Melt the chocolate. Melt the chocolate in 30 second intervals in the microwave, stirring in between. Once completely melted, stir in the coconut oil. Dip the chocolate. Dip each apple slice into the chocolate, using a spoon to coat the entire slice.
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Refrigerate for 5-10 minutes, until the chocolate is set. While the apples are chilling, place caramel squares in a microwave-safe bowl. Add the heavy cream and microwave on high for 20-30 seconds at a time, stirring between intervals until the mixture is melted and smooth. Set aside to cool.
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Line a baking sheet with parchment paper. Slice both of the apples and cut out the core where necessary. Mix the yogurt, protein powder, and peanut butter (optional) together. Dip each apple into the yogurt mixture, coating evenly, and set on the baking sheet with parchment paper. Freeze for 45 minutes to 1 hour.
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Cream butter with sugar in a large bowl. Beat in eggs, then add water and vanilla. Stir flour, cocoa powder, baking soda, cinnamon, and nutmeg together. Beat this mixture into the creamed mixture just to combine. Stir in chopped apples and chocolate chips. Pour the batter into the prepared pan. Bake until the cake tests done when a toothpick is.
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After at least 30 minutes, melt the caramels with 2 tsp of milk over low heat on the oven, stirring occasionally OR melt by microwaving in 20-second increments, stirring after each, until fully melted. Add another 1-2 tsp of milk if needed to make the caramel more drizzly. Once caramel is melted, immediately remove the chocolate-covered apples.
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Preheat the oven in 350ºF /180ºC. Butter a 9-inch glass or ceramic dish. In a small bowl mix sugar and cinnamon. For the crumble, in a large bowl (or the bowl of a food processor) add flours, cocoa, brown sugar and lightly mix.
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Add flour and stir gently with a rubber spatula until combined. Pour half of the apple batter into the prepared bundt pan. Spread on top the chocolate batter. Cover with the remaining apple batter. Bake for 50-60 minutes or until a wooden skewer inserted in the cake comes out clean.
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Cream together butter, eggs, sugar, vanilla and water. In a separate bowl, combine flour, cocoa powder, baking soda, cinnamon, allspice and salt. Combine dry ingredients with wet ingredients. Fold in chocolate chips, grated apples and chopped walnuts. Grease and flour a bundt pan. Add cake batter to pan. Bake in a 350 degree oven for 60 - 70.
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Melt Chocolate. Melt half the chocolate since you want to make this in two batches since the chocolate hardens. So melt ¾ to 1 cup of chocolate chips in the microwave. Melt for 1 minute, checking and stirring every 15 minutes. After a minute, if it's still not melted, add another 30 seconds.
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STEP 1: Break the chocolate up into pieces and add it to a microwave-safe, small bowl with the coconut oil. Microwave the contents in 30-second increments until the chocolate mixture is smooth. STEP 2: Wash and dry the apples. Slice the apples into rounds (½ -¾ inch thick), remove the core and seeds.
FileChocolate mousse cake 2.jpg Wikimedia Commons
Directions. First melt the chocolate with 1 tsp of coconut oil or any other type of oil. Melt in the microwave in 30 second increments. Once melted, mix in the almond butter until the chocolate is smooth and creamy. Add about 1 tsp of the melted chocolate to each cavity in the silicon mold.
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Gather the ingredients. Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place roasted peanuts and candies on separate plates; set aside. Place chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted.
