2-Ingredient Apple Chocolate Cake

Rich, velvety, and naturally sweet.

Detailed Ingredients

The Fruit: 6 small or 4 medium-sized sweet apples (Pink Lady or Fuji work best)
The Chocolate: 8.8 oz (250g) sugar-free dark chocolate (at least 70% cocoa for the best set)
Liquid: Water (only for boiling the apples)

Step-by-Step Instructions

1. Prepare the Apples

Peel and core your apples, then cut them into small, even cubes. Place them in a saucepan and add just enough water to cover them.

2. Soften the Fruit

Bring the water to a boil, then reduce to a simmer. Cook the apples for about 10–15 minutes until they are very soft and can be easily mashed with a fork.

3. Drain and Puree

Drain the water thoroughly—you only want the soft fruit. While the apples are still steaming hot, use an immersion blender (or a standard blender) to puree them until completely smooth.

4. Melt the Chocolate

Break the sugar-free chocolate into small pieces. Add the chocolate directly into the hot apple puree. The residual heat from the apples will melt the chocolate. Stir continuously until the mixture is glossy, dark, and perfectly combined.

5. Mold and Set

Line a 6-inch (15cm) round springform pan or a silicone mold with parchment paper. Pour the chocolate-apple mixture in and smooth the top with a spatula.

6. The Chill (Crucial Step)

Let the cake cool to room temperature, then refrigerate for at least 6 hours (overnight is highly recommended). The natural pectin in the cooked apples will react with the cooling chocolate to create a firm, sliceable texture.