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    Toffee Apple Cakes

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    Toffee Apple Cakes

    The combination of fudgy chocolate and caramelised apple is utter bliss. The cake mixture takes minutes to make and most of the mixing can be left to the children while you prepare the apple and caramel.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Makes: 16


    • For the cakes:
    • 500g plain, milk or white chocolate, roughly chopped
    • 75g butter or margarine, softened
    • 3 medium Waitrose Straw Bedded Eggs
    • 175g caster sugar
    • 175g self-raising flour
    • Pinch of salt
    • 175g walnuts or hazelnuts, roughly chopped
    • 1 tsp vanilla essence
    • For the topping:
    • 50g caster sugar
    • 2 Granny Smith apples, peeled and cut into small diced pieces
    • 25g walnuts or hazelnuts, roughly chopped


    1. Preheat the oven to 190°C, gas mark 5. Place 16 deep muffin paper cases in muffin tins.
    2. Place 100g chocolate in a heatproof bowl with the butter. Sit the bowl over a saucepan of gently simmering water for 10-15 minutes or until the chocolate has melted. Leave to cool slightly.
    3. Beat the eggs and sugar together in a large bowl until light and fluffy, then gradually beat in the melted chocolate mixture. Stir in the flour, salt, nuts, remaining chopped chocolate and the vanilla essence. Spoon the mixture into the muffin cases. Bake for 10 minutes until well risen.
    4. While the cakes are baking, prepare the apple and nut topping. Put the sugar in a small saucepan and place over a moderate heat until it melts, caramelises and turns golden brown. Add 2 tbsp water (it will splutter, so take care), return to the heat and stir until the caramel is smooth again. Stir in the diced apple and nuts and bubble for 2-3 minutes.
    5. Remove the cakes from the oven and immediately spoon a little of the apple and nut mixture onto the centre of each one. Return to the oven for a further 5 minutes, then remove the cakes from the oven and leave to cool on a wire rack.
    6. When ready to serve, warm the cakes in a low oven for 10 minutes. Serve with Fudge Custard.

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    Cook's tips

    If you prefer to serve the cakes cold, make a little extra caramel as in step 4 above, but don't add any apple or nuts. Simply drizzle the liquid caramel over the top of the cakes about 1 hour before serving.


    Average user rating

    3 stars