Flourless Moist Apple Cocoa Cake

Instructions

1. Step 1

   Heat the oven to 180°C. Line the base and sides of the cake pan with baking parchment.

   Cookware: 8-inch round cake pan, oven

2. Step 2

   Process the apples until they form a smooth, thick puree, scraping down the sides as needed.

   Timer: 3 min (fixed)

   Ingredients used: 600.0 gr Apple

   Cookware: food processor, rubber spatula

3. Step 3

   Add the eggs and vanilla extract to the apple puree. Process just until evenly blended.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: food processor

4. Step 4

   Add the cocoa powder, baking powder, and salt. Pulse until no dry pockets remain, then scrape the batter into the prepared pan and level the surface.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 gr Baking Powder, 24.0 gr Cocoa Powder, 1.0 gr Fine Salt

   Cookware: 8-inch round cake pan, food processor, rubber spatula

5. Step 5

   Bake at 180°C for 45–50 minutes, until the center is set, a tester shows moist crumbs rather than liquid batter, and the internal temperature reaches at least 74°C.

   Timer: 45 min (fixed)

   Cookware: 8-inch round cake pan, instant-read thermometer, oven

6. Step 6

   Cool in the pan on a wire rack for 15 minutes, then carefully unmold and cool for at least 15 minutes more before slicing.

   Timer: 30 min (fixed)

   Cookware: 8-inch round cake pan, wire rack