Apple, Raisin, Cranberry and Hazelnut-Chocolate Cake

One of the things I love the most about the food blog world is feeling that you get that that glimpse into someone else's kitchen when you read one of their posts. As an editor for tastespotting.com that moment happens multiple, multiple times a day. Just this morning, I found myself craving Chocolate Cloud Cake, Maple Bacon Pancakes and Lamingtons before the clock hit noon. This weekend, I published a Apple Praline Cake recipe from Passionate About Baking to Tastespotting and knew, immediately, that that cake was calling my name. I love that reading someone's take on a recipe can make you want to get in the kitchen, at the other side of the world, and try it for yourself.

The recipe was initially from La Tartine Gourmande which further shows how much sharing is a part of the blog community. After going through both recipes, I tweaked it to suit my mood of the day and the result was delicious! It was easy to make, not to sweet, fruity and moist. For me, cooking has always been about sharing and passing on recipe ideas and food bloggers make it that much easier for that process to take place. So.. here it is!



Apple, Raisin, Cranberry and Hazelnut-Chocolate Cake
(Serves 6)
2 large apples
2 oz dried cranberries (soaked in hot water for 20 min)
3 eggs
7 Tbsp butter, melted (1/2 cup)
1 tsp baking powder
1/4 tsp salt
75 grams of plain flour
1/3 cup brown sugar
3 tablespoons of golden raisins
1/4 cup Hazelnut-Chocolate spread (I used "Crema alle Nocciole", from Barratti & Milano but any chocolate-hazelnut spread will work here)

Sift the flour with the baking powder and set aside.
Soak the cranberries in hot water for 20 min, then drain.
In the meantime, peel your apples, remove the core and slice them thinly.
Preheat your oven to 350F.
Beat the eggs with the sugar and salt until the the mixture is homogeneous, about 2 minutes. Add the cooled melted butter, hazelnut-chocolate spread and raisins and mix. Fold in the flour mixture. Mix until just incorporated. Fold in the apple slices.
Butter a round 9.5″ mold and pour in the apple batter.
Evenly top with the cranberries.
Bake in the oven for 30 to 35 min. Remove and let cool for a few min before unmolding. The cake is delicious warm and at room temperature. Enjoy!

Tip: I made the cake in smaller molds. In that case, the cakes cook for about 15 minutes (depending on the size of the mold) or until they are just set in the center.