Gooey White Chocolate Cake with Cinnamon-Scented Butter-Fried Apples

A luxurious white chocolate gooey cake with a soft, melt-in-the-middle texture, topped with golden butter-fried apples infused with cinnamon. A simple yet irresistible dessert that feels both comforting and refined.

Ingredients

Cake

• 150 g butter

• 200 g white chocolate chips or chopped white chocolate

• 3 eggs

• 2 dl granulated sugar

• 2.5 dl all-purpose flour

• Powdered sugar, for dusting

Apple Topping

• 3–4 apples

• 2–3 tbsp butter

• 2–3 tbsp granulated sugar

• 1 tsp ground cinnamon

Equipment

• Cutting Board
• 10.25" Cast Iron Skillet with Loop Handles (used as oven form)

Instructions

1. Preheat the oven to 175°C (350°F).

2. Melt the butter in a saucepan. Remove from the heat and add the white chocolate. Stir until the chocolate has melted completely.

3. Beat in the eggs, one at a time, using an electric mixer.

4. Add the sugar and flour and mix until you have a smooth batter.

5. Pour the batter into a cake pan lined with parchment paper, about 22 cm (9 inches) in diameter.

6. Place the pan on a rack in the middle of the oven and bake for about 25 minutes. The cake should be slightly gooey in the center.

7. Let the cake cool completely, then dust with powdered sugar.

Apple Topping

1. Core the apples and cut them into wedges.

2. Sauté the apple wedges in butter in a frying pan until they begin to soften, about 5 minutes.

3. Sprinkle over the sugar and cinnamon and cook for about 1 more minute.

4. Top the cooled cake with the warm apple wedges before serving.

Baking & Serving Tip

To ensure the cake is easy to serve while still keeping a soft center, gently shake the pan near the end of baking. The edges should be set, while the center should wobble slightly. The surface should look matte rather than wet. For best results, allow the cake to cool completely in the pan before slicing, as it will firm up as it cools. If you prefer cleaner slices, chill the cake for 30–60 minutes before serving.