This is one of the easiest recipes I’ve known since I was little. There is lots of potential to play with, so let me provide you with my favourite alternatives. Honouring my childhood - Mom’s Easy Apple Chocolate Slice.
The rule number one is to sit the apples overnight. The juiciness and yumminess that comes within cannot be cheated on. Afterwards, you don’t even have to add any butter or oil to it, it will be moist enough, especially with a good layer of a chocolate topping. Trust me on that!
You can also make slice and simply sprinkle with icing sugar. You can play with the taste and add coconut flakes, walnuts and any dried fruits into the dough. This time I went for my family’s favourite - raisins.
Mom’s Easy Apple Chocolate Slice is suitable for kids from the age of 1. There is no fat in it (depending on topping) and it is eggless. Always use top ingredients, especially the chocolate, and have fun with it!
Total Time: 45 minutes + an overnight sit of the apples in the fridge
1 kg of favourable uncleaned apples, washed, peeled, cleaned and grated (makes around 735g of cleaned apples)
400g of crystal superfine sugar
1 package of vanilla sugar
1 heaped teaspoon of ground cinnamon
50g of raisins, soaked in hot water or rum, drained
450g of semi-coarse flour, sifted
A pinch of soda bicarbonate, sifted
1 teaspoon of baking powder without phosphate, sifted
The Chocolate Topping:
200g of good quality dark chocolate, in cubes (at least 70%)
200ml of double cream
A knob of butter (makes around 15g)
An evening ahead
Grate all the apples into a large and wide mixing bowl. Sprinkle with crystal sugar, vanilla sugar and cinnamon. Gently mix with a spatula and cover with cling foil. Let it work overnight in a cold place.
Preheat the oven to 200 degrees.
Take the apples in and stir in the raisins.
Sieve the flour with soda and baking powder into a small mixing bowl and start adding it into the apples in 3 parts. One part at a time and stir gently with spatula. Continue until all is incorporated well. The consistency should be not too liquid, nor thick.
Mold the mixture into lightly greased large baking tray (I used 25x40 cm) and smoothen with spatula.
Bake in the oven for about 10 minutes on 200 degrees and 20 more minutes on 180 degrees until wooden skewer comes clean from the middle.
Meanwhile, melt the chocolate in a steam bath. Add double cream, few at a time and mix until beautifully homogenous texture. When all is melted, take off the heat and stir in a knob of butter to give a little shine. Mix well and set aside.
Once the slice has been baked enough, mold the chocolate over the top and smoothen with spatula.
Let it cool down completely and store in a cold place, so the topping thickens. Slice into heaven and enjoy.
Makes 1 large baking tray of 25x40 cm.