Chocolate pie with apples
6 servings
70 minutes
Chocolate pie with apples is a refined combination of classic French culinary traditions. Historically, chocolate and apples rarely meet in one dessert, but this recipe breaks stereotypes by creating a rich flavor with a slight tartness. The delicate cocoa dough, enhanced with the aroma of cinnamon and honey, becomes an airy base for juicy apples that turn soft and caramelized when baked. The final chocolate glaze adds richness and depth to the pie's flavor. This dessert is perfect for cozy family tea times as well as festive gatherings when you want to surprise guests with something unusual. It can be served with a scoop of vanilla ice cream or lightly whipped cream, adding contrast in textures and making the taste even more memorable.
1
Melt 75 g of butter and set aside to cool.
- Butter: 85 g
2
Beat 2 tablespoons of sugar with an egg, add 5 tablespoons of milk, vegetable oil, honey, and cooled butter, beat again. Then add flour with baking powder and 3 tablespoons of cocoa, mix thoroughly.
- Sugar: 2 tablespoons
- Chicken egg: 1 piece
- Milk: 10 tablespoons
- Vegetable oil: 1 tablespoon
- Honey: 2 tablespoons
- Butter: 85 g
- Wheat flour: 5 tablespoon
- Baking powder: 1 teaspoon
- Cocoa: 5 tablespoon
3
Transfer the dough to a greased pan and smooth it out.
4
Peel the apples from seeds and skin, cut into 4 pieces and place them in the dough, pressing with the convex side up.
- Apple: 3 pieces
5
Place the mold in a preheated oven at 180°C for about 40 minutes.
6
Meanwhile, prepare the glaze: in a saucepan mix 5 tablespoons of milk, 2 tablespoons of cocoa, a pinch of cinnamon, whisk until smooth and place on low heat. Stirring, bring to a boil, cook for another minute and remove from heat. Add 10 g of butter.
- Milk: 10 tablespoons
- Cocoa: 5 tablespoon
- Ground cinnamon: pinch
- Butter: 85 g
7
Let the pie cool slightly, remove it from the mold, and cover it with glaze on all sides. Cool completely.