Recipe by Benthe (Danish)
This recipe was created for a diabetic for Valentines. I cut both sugar and fat down by adding apples. The beauty of this recipe is that the ingredients are mixed in one step. I still feel the cake gets too dry (crumbly) after a few days. Would greatly appreciate other bakers suggestions. Are afraid to add more liquid, as the middle gets even more dense. This is my third cake in three weeks; I will not be able to fit my pants if I have to keep fiddling with this recipe.
Top Review by Weiner's Mom
Nice recipe! However I think it was too much dark chocolate for my taste. I came looking for an apple cake and loved the idea of adding chocolate to it. Little I knew the apple is really to substitute oil. My cake came so moist and fluffy - nice! Next tome I will add more raspberries to it and less dark chocolate on top - maybe some white chocolate chips (if not cooking for diabetic) or some diced apple (to get an apple flavor that I intended to begin with). Mine did not turned as pretty as the photo - what is the white chunks in the photo anyway? I think I am missing something. ;) Thanks for the recipe!
- 2 1⁄2 cups all-purpose flour
- 2 cups sugar or 2 cups Splenda sugar substitute, equal amount
- 3⁄4 cup unsweetened cocoa
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 cup tart apples, shredded (packed) or 3⁄4 cup unsweetened applesauce
- 1 cup nonfat milk
- 3⁄4 cup becel margarine or 3⁄4 cup butter, melted
- 4 large eggs (240-260 g total weight)
- 12 ounces dark chocolate
- 1 1⁄2 cups frozen raspberries, 250g (not defrosted) or 1 1⁄2 cups fresh raspberries
- 4 tablespoons coarse sugar (Perle sugar)
Directions See How It's Made
- Heat oven to 350 degrees.
- Peel, shred and measure apples.
- In large mixing bowl, combine first dry ingredients.
- Then add shredded apples, milk, butter, and eggs.
- Beat at low speed until moistened; about 2 minutes at medium speed.
- Pour into cake pan.
- Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake. Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
- Bake for 50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top. I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
- Cool on wire racks for 60 minutes; remove from pan and cool.
- Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.