Easy
1h10min
45min
10 portions
Milk chocolate cake with caramelized apple topping and chocolate walnut glaze recipe
An original recipe by Chef Sarah Tibbetts
Utensils:
- Cake pan
- Parchment paper
- Stand mixer
- Immersion blender
- Saucepan
Made with the products below :
1. Milk chocolate cake batter
Ingredients:
- 1 cup + 6 Tbsp Butter (unsalted/soft)
- 1 ¾ cup Dark brown sugar (packed)
- 2 ea Eggs (room temperature)
- 2 Tsp Vanilla extract
- 1 ⅔ cup All-purpose flour
- 1 cup Jivara 40% milk chocolate (chopped)
- 1 ½ Tsp Baking powder
- 1 cup Water (room temperature)
Prep time: 20 min
Cook time: 40-45 min
Rest time: until cool
Steps:
- Butter and line the bottom of a 9” spring form or cake pan with a parchment round.
- Combine the soft butter and brown sugar in the bowl of a stand mixer.
- With the paddle attachment, mix until lighten. Add the eggs, one at a time, scraping down the sides of the bowl after each addition and mix just until incorporated.
- Add the vanilla extract.
- Melt the Jivara 40% milk chocolate just until it's warm, in a microwave safe bowl for 20 second intervals.
- Add the melted chocolate to the butter mixture and mix until smooth.
- Combine the flour and baking powder, then add to the bowl. Finish with the water, pouring in slowly as the mixer runs on low speed.
- Once fully incorporated, scrape down the sides of the bowl and mix on medium just for 30 seconds to ensure the batter is homogenous and smooth.
- Pour into prepared pan and bake at 350°F for 40-45 minutes, or until the center is set and a cake tester comes out clean.
*Chef's tip: Caramélia 36% milk chocolate can be substituted for Jivara 40% milk chocolate in this recipe.
2. Milk chocolate and walnut glaze
Ingredients:
- 1 ¾ cups Caramélia 36% milk chocolate (chopped)
- ½ cup Walnut milk
Prep time: 10 min
Rest time: cool until use
Steps:
- Melt the Caramelia 36% milk chocolate just until its warm, in a microwave safe bowl for 20 second intervals.
- Bring the walnut milk to just under a bowl. Slowly add the hot milk to the melted chocolate, stirring thoroughly after each addition, until all the liquid is incorporated.
- Process with an immersion blender to smooth the mixture and let cool to 82°F before pouring over the top of the cooled cake.
*Chef's tip: Glaze can be made and stored in the refrigerator until ready to use. Microwave for 10 second intervals until slightly melted but not hot- process with an immersion blender, temp the mixture and use.
3. Caramelized and spiced apple topping
Ingredients:
- 5 ea Honeycrisp apples
- ¼ Tsp Apple pie spice
- ⅓ cup Light brown sugar
- ¼ cup Sugar
- ¼ Tsp Cornstarch
- ¾ cup Apple cider
Prep time: 30 min
Rest time: until cools completely
Steps:
- Combine the spice, sugars, and cornstarch. Peel and cut the apples into thick slices.
- Toss with the reserved dry mix to completely coat and place in a medium saucepan. Cook over medium heat until apples begin to soften.
- As the apples cook, add the apple cider in small increments to keep the apples from sticking to the bottom of the pan.
- Cook until the apples are soft and translucent but have not completely broken down.
- Cool completely before using.
4. Milk chocolate cake assembly
Ingredients:
- ½ cup walnuts (toasted/chopped)
Prep time: 10 min
Rest time: 10-15 min
Steps:
- Pour the warm glaze over the top of the cooled cake, allowing some to drip down the sides.
- Place the cake in the refrigerator for 10-15 minutes to slightly set the glaze.
- Once set, gently place the apple topping in a mound in the center of the cake.
- Finish with toasted, chopped walnuts and serve.
- Completed cake can be refrigerated for up to 5 days.
- Serve the milk chocolate cake at room temperature.
