Baked apple, baked chocolate & chestnut

Baked apple, baked chocolate & chestnut

The New Nordic
Simon Bajada

From the very first time I visited the Nordic region, I noticed that white chocolate is a frequent feature on Nordic dessert menus. Like many other ingredients, such as malt, forest herbs and ancient grains, white chocolate has been taken up happily by the new Nordic tradition. One of my favourite ways of eating it is when it has been baked. It develops a strong caramel flavour and crunchy texture that is perfect for garnishing desserts. It is, however, incredibly sweet so in this recipe it is balanced by the earthiness of the chestnut cream.


Quantity Ingredient
2 tablespoons unsalted butter, at room temperature
5 granny smith apples, cored and sliced into 1.5 cm thick discs
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
750ml non-alcoholic cider
100ml white chocolate, broken into 1–2 cm pieces
200g whipping cream
2 tablespoons chestnut puree


  1. Preheat the oven to 170°C. Liberally butter each side of the apple slices. Place on a baking tray lined with baking paper and sprinkle with the cinnamon and sugar. Cook for 30 minutes, until soft, flipping them over halfway through cooking.
  2. While the apples are cooking, reduce the cider in a small saucepan set over high heat until it is one-quarter of its original volume. Remove from the heat and set aside. (As it cools, the sauce will thicken slightly. If it is too thick when it comes to serving, thin it with a little water, using a whisk to incorporate.)
  3. Line a baking tray with baking paper and spread out the pieces of chocolate on it. Cook in the oven with the apples for 5–8 minutes, until the chocolate turns a slightly tan colour. Remove from the oven and leave to cool completely.
  4. Whip the cream to a stiff-peak stage. Carefully fold through the chestnut purée. The purée contains natural oils that can break down the cream if it is mixed in too fast.
  5. By this stage the apples should be ready. Allow them to cool slightly on their tray, then divide between four serving plates. Top with the chestnut cream and crumble over the white chocolate. Finally, drizzle over the cider reduction.
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