Chocolate, Apple, & Hazelnut Cake

September 1st! I know 50% of you are trying to convince the other 50% not to jump into Fall like a maniac - but I'm afraid we're the maniacs who are jumping into Fall. Which one are you?

We'll try to start off slowly and give you an apple recipe. We'll be moving onto pumpkins soon enough!

Here's a recipe you can switch up however you'd like. Wanna chop the hazelnuts to get more flavor and even distribution from them, or do you want the chunks? Sweet chocolate, or something a little more bitter? Ice cream, whipped cream, powdered sugar, or plain? We can't wait to see what you create! 

Elsterware Springform Pan Chocolate Hazelnut Apple Cake Recipe.JPG

 

Ingredients

1 to 2 Granny Smith apples
2/3 cup hazelnuts, halved
8.8 oz. bittersweet chocolate, chopped
(feel free to use a sweeter chocolate if you've got more of a sweet tooth)
2/3 cup heavy whipping cream
3 eggs, separated
4 teaspoons cornstarch
3 tablespoons of honey, agave, or other favorite sweetener

optional toppings :
Powdered sugar and cinnamon, for dusting
Whipped Cream
Vanilla Icecream

Directions

Preheat oven to 375F degrees.

Prepare your Elsterware Springform Pan. Use nonstick spray or softened butter to grease the bottom and sides of the springform pan.

Peel, core, and slice the apples into thin pieces and set aside.

In a small saucepan, bring the heavy cream to a boil. Pour the heavy cream over the chopped chocolate and let melt for about a minute. Mix thoroughly to make a smooth ganache. Allow to cool slightly before using a rubber spatula to slowly mix in the egg yolks and cornstarch, until thoroughly incorporated. The mixture should be smooth and slightly thick.

In a separate bowl, add the honey to the egg whites, and whip to soft peaks.

Using a whisk, add about 1/3 of the whipped egg whites to the chocolate mixture to lighten. Using a rubber spatula, gently fold in the remaining whipped egg whites in two batches, taking care to avoid over-mixing. White streaks of egg white should still be visible in the chocolate. Gently fold in 1/3 of your halved (or chopped) hazelnuts.

Deposit the batter into the greased springform pan. Top with the sliced apples and halved hazelnuts.

Place the springform pan on a cookie sheet, or sheet pan, and bake immediately for 25 to 35 minutes or until a toothpick inserted to the middle of the cake comes out clean. Let the cake cool in the springform pan for at least 15 minutes before unmolding.

Damien Seelbach