1 chocolate cake (see basic recipe below)
3-4 sweet apples
sugar to taste
thickening (if needed)
0,3 pint / 1 1/2 dl cream 20%
1/2 vanilla bean
1 egg yolk
1 tablespoon sugar
2 teaspoons corn flour
1 teaspoon grated lemon peel
4,4 oz. / 125 g butter
4,4 oz. / 125 g icing sugar
2 tablespoons cocoa
1,8 oz. / 50 g nut kernels
or marzipan or other cake decorations
 Peel and rinse the apples and cut them into pieces. Boil them until tender in as little water as possible. Mash apples with a powerful whip in blender or through a sieve and season to taste with sugar. If the puree is too thin can the smoothed with corn flour or other thickening. Cool the apple puree.
 Make custard: Boil the cream with a half split vanilla bean. Whisk the egg yolk with sugar and the corn flour, pour in the boiling cream and whisk well. Pour everything back into the saucepan, add the grated lemon zest and whisk over low heat until the cream thickens and begins to simmer. Take out the vanilla pod and stir the cream constantly while it cools.
 Stir the butter to the chocolate cream soft and fluffy. Add the sifted powdered sugar, egg and cocoa and whisk the cream gloss
Cut the cake in 2-3 layers and put them together with applesauce and vanilla cream between. Spread the chocolate cream on top of cake. Garnish with chopped nut kernels and small marzipan eggs, liqueur filled chocolates, candied violets or other cake decorations.
Chocolate cake (basic recipe)
Round spring mould, 9,5-10 inch / 24-26 cm
Preparation time: Approx. 20 min.
Baking: Approx. 45 min.
Oven temperature: 355° F / 180° C
The bottom shelf of the oven
Can be frozen whole or divided in layers
4,4 oz. / 125 g cooking chocolate
4,4 oz. / 125 g butter
0,1 pint / 1/2 dl strong coffee
4 large eggs
10,5 oz./ 300 g sugar (3 1/2 dl)
7 oz. / 200 g flour (3 1/2 dl)
2 teaspoons baking powder
 Break the chocolate into pieces and melt it with the butter in a saucepan over very low heat. Add a strong, hot coffee and cool mixture slightly.
 Beat the eggs and sugar until fluffy, visibility flour and baking powder and mix it into the egg mixture. Finally, fold in the chocolate mixture. Grease a spring mould and sprinkle it with flour or bread crumbs.
 Pour in batter and bake as directed. Let the cake stand for a few minutes in mould, and be careful with the edge when vaulting the cake on a rack.