2 BIOG Topaz apples
2 BIOG eggs
75g BIOG sugar
70g BIOG butter, melted
75g BIOG dark chocolate spread
40ml BIOG chocolate milk
½ tsp vanilla extract
70g BIOG T55 flour
1 tbsp cocoa powder
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp BIOG ground cinnamon
30g BIOG almonds
Pinch of salt
Icing sugar, for dusting
BIOG Vanilla ice cream, to serve
Serves 4 – Prep: 15 min – Oven: 25 min
Preheat the oven to 160°C fan.
In a large mixing bowl, beat eggs with sugar until pale. Whisk in the melted butter, chocolate spread, chocolate milk and vanilla and beat until smooth.
In a second bowl, mix the flour, cocoa powder, baking powder, bicarbonate of soda, cinnamon and a pinch of salt.
Roughly chop the almonds in a mini food processor, so they still have some texture. Add to the wet ingredients together with the flour and mix to combine.
Butter a 15 x 25cm baking dish and distribute the batter in the dish.
Quarter, core and peel the apples, then cut into slices and arrange in all over the batter.
Bake in the preheated oven for 25 minutes until the top is set and the centre still feels soft and gooey.
Leave to cool for 10 minutes before dusting with icing sugar. Serve warm and add scoop of vanilla ice cream to each portion.
