Flourless Chocolate and Apple Compote Cake
This butterless and flourless apple chocolate cake is perfect for a party, or when you just want something sweet.
Substitute:
- No apples? Pears work well.
- No vanilla? Use 1 tsp of ground cinnamon instead.
- No olive oil? Use butter or vegan butter instead.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 6
Ingredients:
200 g Apples
1 tsp Vanilla extract
200 g Dark chocolate
80 ml Olive oil
4 Eggs
150 g Ground almonds
125 g Caster sugar
Recipe:
- Chop up the apples and put them in a small pan. Add the vanilla and 50ml water. Cover the pan and cook over low heat until the apples are tender.
- Blend the cook apples in a food processor until smooth and set aside to cool.
- Preheat the oven to 180 C/160 fan/gas mark 4. Put the chocolate and olive oil in a heatproof bowl and melt over a bain marie.
- Separate the eggs, putting the egg whites into a large mixing bowl and the yolks into a small bowl.
- Add the egg yolks, apple compote and ground almonds to the chocolate mixture and mix until combined.
- Use an electric mixer to whisk the egg whites until soft peaks form, then add the sugar and whisk to a stiff peak.
- Gently fold the egg white mixture into the bowl with the chocolate.
- Pour the batter into a lined 20x20 cm cake tin and bake for 40 minutes. If using a larger cake tin, the cake will be thinner and might need less cooking time.
- Remove from the oven, and leave to cool for at least 20 minutes.
- Enjoy!
How to store
Keep in the fridge for up to 3 days.
Leftovers
Serve with vanilla cream, or your favourite ice cream.
