| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert, Here’s one , Earlier1 | 4 | servings | |
INGREDIENTS
| 800 | ml | Cider |
| 2 | tb | Light Muscovado Sugar |
| 1 | Cinnamon Stick | |
| 275 | g | Plain Flour |
| 50 | g | Cocoa Powder |
| 1/2 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 100 | g | Butter; (melted) |
| 100 | ml | Buttermilk |
| 225 | g | Caster Sugar |
| 2 | lg | Eggs |
| 75 | g | Milk Chocolate; (broken into pieces) |
| 225 | g | Tart Apples; (peeled and sliced) |
| 1 | dr | Vanilla Essence |
| 1/2 | ts | Ground Cinnamon |
| Clotted Cream; (to serve) |
INSTRUCTIONS
CIDER SAUCE CHOCOLATE & APPLE CAKE 1. Preheat the oven to 180ºc / 350ºf / Gas Mark 6. Cider Sauce 2. Combine the cider, brown sugar and cinnamon stick in a large, heavy based saucepan. Cook at a slow boil for about 1 hour or until reduced to 8floz. Remove the cinnamon stick. Cake 3. Grease a 12 x 9 inch tin. Sieve the flour, cocoa, baking powder, baking soda and salt in to a large bowl. 4. In another bowl, whisk the butter, buttermilk and sugar until smooth and gradually blend in the eggs and vanilla. Pour the liquid mixture over the dry ingredients and mix thoroughly combined. Stir in the chocolate and apples and spoon into the prepared tin. Bake for 45 minutes or until a skewer comes out clean. 5. Place the cake on a rack, pierce the top in several places with a toothpick and drizzle half the syrup over the top. Leave for at least 15 minutes before turning out onto a cooling rack. 6. Cut into squares and serve with cold fresh clotted cream, then drizzle over the remaining syrup. Converted by MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.
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