Le Pomme Noire
Rich and chocolaty, this dessert pairs the tart sweetness of Ontario Apples with the heady satisfaction of bittersweet chocolate. Cooking the cake in a Bain Marie (water bath) keeps oven moisture high and heat gentle, guaranteeing even cooking and a smooth texture.
Makes 16 servings.
Variety Tip: For best results, use Ontario Spartan, Cortland or Northern Spy Apples.
|3/4 cup||water||175 mL|
|3/4 cup||granulated sugar||175 mL|
|2 cups||peeled, cored and chopped Ontario Apples||500 mL|
|2 tbsp||Calvados (apple flavoured liqueur)||25 mL|
|1/3 cup||butter||75 mL|
|1 lb||bittersweet chocolate, chopped||500 g|
|1 cup||35% whipping cream||250 mL|
|8 oz||bittersweet chocolate, chopped||250 g|
Before you begin: Preheat oven to 350°F (180°C).
For cake: Butter a 10-inch (25 cm) round springform pan. Cut a round of parchment to fit the bottom of the pan, butter the parchment, and line the bottom of the pan. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup (250 mL) water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add apples and simmer until tender, about 25 minutes. Remove from heat. Mash until smooth. Stir in Calvados.
Melt butter in large saucepan over low heat. Add chopped chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place springform pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan.
Bake in centre of preheated oven until centre of cake no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan (and do not remove from pan until after ganache has been applied).
For ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake and gently shake pan to distribute evenly. Refrigerate cake in pan until ganache is set, about 2 hours.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.