This bake is low in refined sugar although you would never know it. Deep rich and chocolatey – it will be your next Shabbat dessert go-to, but is also perfect with a coffee or as a lunch box treat.

Method:

• Heat the oven to 180°c and grease and line a 20cm (8 in) square baking tin. Mix the cocoa powder with a tablespoon or two of the milk in a jug until you have a smooth paste, then stir in the rest of the milk and the vanilla extract and set aside.
• Beat the butter or margarine and sugar in the bowl of a stand mixer or a large mixing bowl and hand mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well between additions.
• Fold in the flour, then mix in the apple puree and chocolate milk gently until well combined.
• Pour the batter into the tin and bake for 25-30 minutes until springy and well risen.
• If you want a professional-looking flat top, you can cover the cake with a piece of baking parchment and then place another tin on the top. Let the cake cool in the tin.
• Break the dark chocolate into small pieces into a heatproof bowl. Heat the cream/oat cream in a small saucepan until almost boiling; then pour over the chocolate and stir well until you have a smooth glossy ganache to pour over the cake.
• Melt the white chocolate in a small bowl over a saucepan of simmering water.
• Pour the melted chocolate into a small ziplock bag. Snip off a tiny corner of the bag then drizzle the white chocolate in lines across the cake. Take a clean toothpick and drag it across the white lines in one direction an then the other, to create a feather pattern.
• Allow the fudge topping to set then cut into slices and serve.

louismann