Loaf Cake with Apple and Chocolate
The high cocoa content in dark chocolate contains a lot of flavonoids, natural plant dyes that can fight viruses and inhibit inflammation. Catechins, also plant dyes, can have a positive effect on blood pressure and blood sugar levels. In addition, magnesium can relieve cramps and tension and is generally important for the function of nerves and muscles.
Instead of baking the chocolate in the cake, it can just as well be melted and spread on the cake after baking. A handful of chopped pistachios on the chocolate icing round off the cake both visually and in terms of taste.
Grease the cake mold with butter and dust with the flour.
Chop the chocolate into small pieces. Mix the chopped chocolate with flour, cornstarch and baking powder. Peel the apples, finely grate, and mix with the lemon juice.
Beat the butter with an electric mixer until creamy. Add the sugar, vanilla sugar and salt to the butter until creamy and fluffy (about 5 minutes). Add the eggs successively and mix thoroughly. Fold the flour-chocolate mixture and the apples, and add just mix in with a spoon.
Pour the batter into the prepared cake mold and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 1 hour. Let the cake rest for about 15 minutes in the switched off oven. Remove the cake from the oven and serve.