How to cook
Start by making the chocolate filling for this puff pastry cake.
Grate or grind the dark chocolate into a fine powder.
Separately put the biscuits and almonds into the blender, which should also be grinded into a flour.
Beat the butter with the sugar and when a homogeneous cream is obtained, beat the egg.
While constantly beating, add the breadcrumbs, chocolate and ground almonds and biscuits.
Cut a circle from puff pastry with the diameter of the form in which you will bake it in. Mine is 70°F (22 cm), but a larger one can be used and increase the amount of puff pastry and filling.
Cover the form with parchment paper and place the thin circle of puff pastry in it. Arrange very finely chopped apple pieces on it, by leaving about 1 cm of the edges blank. Sprinkle with a little lemon juice. Brush the edges with egg yolk.
Pour and flatten the thick chocolate cream filling and cover on top with strips of the remaining puff pastry, by making sure the edges stick well to the edges smeared with egg yolk.
Spread the strips themselves with the egg yolk and sprinkle them with sugar.
Bake the cream cake in a preheated oven at 390°F (200°C) for 20-25 minutes or until a nice golden color is obtained.
Leave it to cool before taking out the fragrant puff pastry cake and cut it.
Sprinkle it with powdered sugar, if desired.
Very easy and incredibly delicious apple pie cake with chocolate filling!