Apple Choc Fudge Cake

  • 3 medium sized Granny Smith apples (approx. 850g worth)
  • 2 cups water
  • 2 cups plain wholemeal spelt flour
  • 2/3 cup cocoa powder
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 200g dark chocolate
 
 

1. Preheat your oven to 180C. Wash the apples, cut them into quarters, remove the core, then chop the apple into small cubes (approx. 2cm)

 
 

2. Put the apple is a saucepan with the water. Bring to the boil then simmer uncovered for 15 minutes. Allow to cool

 
 

3. Using a barmix, food processor, or blender, blend the apple and its liquid until it is a smooth puree

 
 

4. In a bowl, combine the flour, cocoa powder, brown sugar and baking powder

 
 

5. Pour the apple puree into the dry ingredients and mix through

 
 

6. Chop the chocolate roughly, then fold it through the mixture

 
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7. Line the base of a 9 inch cake tin with baking paper, then pour into tin. Bake for 20 minutes or until a skewer comes out clean (however it should still be nice and fudgy, so don't overcook it). Serve warm, or cooled

 
 

NUTRITIONAL INFORMATION (per slice, serves 12)

  • Energy: 1060kJ
  • Protein: 5.1g
  • Fat: 6.3g (Saturated fat 3.5g)
  • Carbohydrates: 40.2g (Sugars 21.9g)
  • Sodium: 32mg

And a word from the dietitian...

It was no accident I left the skin on the apples, and no, it wasn’t just to save time. The skin of fruits and vegetables contains a large portion of not just the fibre (for keeping our digestive system healthy), but also is full of antioxidants and minerals, such as calcium, potassium, phosphorus, folate and iron.