A gooey, caramel-tastic, chocolate dotted and apple-licious blondie, ready for a scoop of vanilla ice cream.
115 G SOFTENED BUTTER
120 G SUGAR
80 G MUSCOVACO SUGAR
1 M/L EGG
130 G FLOUR
1 TSP. GROUND CINNAMON
1/4 TSP. GROUND GINGER
1/2 TSP. BAKING POWDER
1/4 TSP. BAKING SODA
400 G APPLES (ABOUT 2 WHOLE APPLES)
50 G CHOPPED DARK CHOCOLATE
50 G CHOPPED WALNUTS
Butter the sides and bottom of a spring mould, 20 cm in diameter, and line it with baking paper.
Preheat the oven to 175 degrees celsius.
Whisk butter, sugar, muscovado sugar and eggs fluffy and light, ca. 2 minutes.
Mix flour, cinnamon, ginger, baking powder and baking soda i a separate bowl, set it aside.
Peel and core the apples, then cut them into smaller cubes.
Fold apple cubes, chocolate and walnuts into the sugar mixture.
Sift the flour mixture into it and fold the two together.
Spread the batter into the spring mould and smooth out the surface.
Bake the cake in the middle of the oven for 60-70 min. During the last 15-20 min. cover the mould with a piece of aluminium foil to keep it from blackening. It has to be baked through, and a toothpick will come out clean, when poked into the middle of the cake.
Remove the blondie and let it cool in the mould for 10 min, before removing it from the mould. Let the blondie cool completely on a rack.
100 G HEAVY CREAM (38%)
50 G SUGAR
60 G GLUCOSE SYRUP
70 G VALRHONA DULCEY CHOCOLATE
1/4 TSP. FINE SALT
2 TSP. VANILLA SUGAR
50 G COLD BUTTER
SEA SALT FLAKES
Mix all ingredients except the butter and salt in a saucepan, bring it to a boil and let it cook until thickened, about 10 minutes.
Remove the pan from the heat and mix in the butter and fine salt.
Spread the warm caramel fudge on top of the blondies, sprinkle with sea salt flakes and place it in the refrigerator for at least five hours before serving – preferably overnight.
Serve with a scoop of ice cream.