To make this cake, you only need two main ingredients: apples and dark chocolate.

I added my own twist with raspberries, almond flakes, and a base of delicious, crunchy walnut cookies. You can use other ingredients to decorate it as you like—perhaps gluten-free, sugar-free, or vegan cookies for a fully vegan version.

This cake is extremely easy and quick—it takes just 15 to 20 minutes to prepare and It’s a great idea if you want to prepare a homemade dessert for Mother’s Day.

We really enjoy dessert wines, and we always serve it with a small glass of “Passito di Pantelleria”, which enhances the dark chocolate flavor and the freshness of the raspberries.

Base Ingredients

Small organic apples 3

Dark chocolate 250 g (9 oz) (I used Guittard’s extra dark chocolate chips)

Optional: a pinch of cinnamon

Topping Ingredients

Fresh raspberries 1 batch (container)

Crunchy cookies 5–6  (your choice, gluten-free, vegan, or sugar-free if preferred)

Tablespoons sliced almonds 4

Tablespoons powdered sugar 2

Method

1. Prepare and Cook the Apples:

Wash the apples, peel and remove the cores, and chop them into small cubes (brunoise cut).

Cook them in a pan with 1 tablespoon of water until the pulp softens and begins to break down (in my case it took about 10 minutes). Let cool slightly.

2. Melt the Chocolate:

Melt the dark chocolate chips in a double boiler (bain-marie) or microwave.

If using a microwave, use the “reheat” function in short bursts to avoid burning (this one was ready in 1 minute).

3. Blend the Base:

In a food processor or blender, combine the apples and melted chocolate (and cinnamon, if using).

Blend until smooth and evenly mixed (it does not take a lot of time, just a few minutes).

4. Assemble the Cake:

Line a mold (e.g., soufflé dish or round bowl) with cling film.

Pour in the chocolate-apple mixture. Press the cookies on top to form the base (this will be the base when inverted).

Seal tightly with cling film and refrigerate for at least 2–3 hours.

5. Decorate and Serve:

Remove the top layer of cling film. Invert the cake onto a serving plate and peel off the remaining wrap.

Decorate with fresh raspberries, scattered sliced almonds, a dusting of powdered sugar, and serve.

Enjoy!

Serving Tip:

Pair with a sweet dessert wine like Passito di Pantelleria to enhance the rich chocolate and fresh berry flavors.

Tip:

You can also swap the apples for pears, if you prefer.