PREPARATION

Grease a cake tin (approximately 30 cm long with a volume of 2750 ml) and dust it with flour. Peel the ginger (50 g) and cut into fine. Peel the apples, cut the flesh into small cubes and sprinkle with lemon juice.

Mix the butter, sugar, vanilla sugar and a pinch of salt to the dough hook of the mixer to cream. Beat in the eggs one at a time. Mix the baking powder with the flour and add alternately with 150 ml of milk to the dough.

Halve the dough and add a half 2 tbsp cocoa, 4-5 tbsp milk and ginger. Stir in the other half of the apple pieces. First do the apple dough and then the chocolate dough into the mold. Come up with a fork or hook spiral shapes in dough. Bake 50-60 minutes in a preheated oven at 175°C (hot air ovens at 150°C).

Let the cake after baking for 20 minutes to cool in the mold. Pour the cake out of the mold and let it cool further.

Chop and melt the chocolate in a bain marie. Pour it over the cake and let it harden. Dust the cake with 1 tbsp cocoa and serve with whipped cream.