This is one of those recipes I got from a friend’s grandmother written in an old notebook. It didn’t even have baking temperature nor time written! Well, in the old days they had wooden stoves and weren’t able to regulate it anyway, so this does make sense 🙂
Combination of chocolate and walnuts with a zesty jam will win you over forever 😀
For the dough
100 g (7 tbsp) butter
100 g (1/2 cup) sugar
1 egg yolk
100 g (1 cup) pastry flour
100 g (1 cup) ground walnuts
For the cream
150 g (10 tbsp) softened butter
150 g (3/4 cup) sugar
4 egg yolks
150 g (10 tbsp) melted dark chocolate
5 egg whites
For the chocolate glaze
100 g (6 1/2 tbsp) dark chocolate
50 g (1/4 cup) butter
2 tbsp oil
1 beaten egg
jam of your choice (I used black current jam)
Knead the dough from all the dough ingredients, wrap in cling wrap and let it rest for half an hour in the refrigerator.
Roll the dough and place it in a round 26 cm (10 in) diameter pie pan.
Bake in a preheated oven on 170 °C (340 °F) until baked only half way! (10-12 min).
Meanwhile make the cream. Melt the chocolate either on steam or in the microwave.
In a separate bowl beat egg whites until firm peak.
In a large bowl, mix sugar with egg yolks until foamy, add the butter and the melted chocolate.
With spatula gently mix in previously firmly beaten egg whites.
Take the halfway baked cake out of the oven and spread the jam thinly on the dough.
Pour the cream on the jam. Bake until done, for another 10-15 minutes.
Cool the cake before you put the glaze on.
For the glaze melt the chocolate with butter and oil. Remove from heat and add the beaten egg. This is grandma’s secret touch 🙂
Serving: Sprinkle with some finely chopped walnuts for decoration!
We all have some old recipes passed done from generations before. What’s yours?
Apples are in season, and that makes perfect timing for all types of apple cakes, tarts, pies, strudels and other apple based goodness… I made mine with maple syrup and it makes all the difference. I am Canadian after all 😀
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Make two balls of dough with the same ingredients. One ball of dough will be for the bottom of the pie and the other for the top.
In the bowl mix together flour, salt and sugar until combined. Add butter, and mix until mixture resembles coarse crumbs. Gradually stream beaten egg into the flour mixture and knead until the dough just comes together. Turn out the dough onto a clean work surface and shape into a flattened disk. One ball wrap in transparent foil and refrigerate for 25-30 minutes and the other one wrap in transparent foil and put in the freezer!
Peel, clean and cut the apples into small cubes. Put them in a medium saucepan, pour over the maple syrup, add cinnamon and vanilla sugar. Simmer the apples over the low heat until soft.
Preheat oven to 180 °C. Butter a 26 cm round tart pan. Roll the chilled dough from a refrigerator on a piece of lightly floured baking paper in a 30 cm circle. Transfer the rolled dough to your tart pan and press it into the bottom and sides of the pan. Cut off excess dough and prick the bottom with a fork.
Pour over the apple filling. Take the dough form the freezer and grate in on top of the filling. Sprinkle with oatmeal.
Bake for 20-25 minutes or until the dough becomes golden brown.