6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala
1 pound semisweet chocolate, cut into chunks
1 cup M&M's, chopped pistachios, shredded coconut, toffee pieces, or crushed Oreos
Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold.
Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots.
Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.
In a large mixing bowl, whisk together the milk, condensed milk, vanilla, sugar and the beaten eggs and mix well.
Place a medium sauce pan over medium heat and add the butter, apples and cinnamon. Stir and cook for about 7 minutes.
Add bread to milk mixture. Let it stand for about 20 minutes or until bread absorbs most of the mixture.
Add the apples and chocolate chips to the mixture and stir well.
Carefully pour an equal amount of the pudding mixture into the ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
Place the roasting pan in the oven and bake for 45 minutes. Serve warm.
Ingredients for the Apple Hazelnut Chocolate Cake:
1-2 tart and crisp apples
1/3 cup hazelnuts, chopped
250g bittersweet chocolate, chopped
2/3 cup heavy whipping cream
3 yolks from large eggs
4 tsp. cornstarch
3 tbsp. honey
3 whites from large eggs
Confectioner's sugar and ground cinnamon (for dusting)
Use tart apples such as Pippin or Russet. I used Granny Smith apples.
Use 64 to 85 percent for the bittersweet chocolate (the original recipe calls for 66% chocolate). I used 71% chocolate.
Apple Hazelnut Chocolate Cake Instructions:
Preheat Oven to 375ºF/190ºC Prepare an 8-inch or 9-inch springform pan (at least 2 inches deep).
Use nonstick spray or softened butter to grease the bottom and sides of the springform pan.
Peel, core, and slice the apples into 1/2-inch dice and set aside.
In a small saucepan, bring the heavy cream to a boil. Pour over the chopped chocolate and let cool for about a minute.
Using a rubber spatula, slowly mix in the egg yolks and cornstarch until thoroughly incorporated. The mixture will be smooth and slightly thick.
Add the honey to the egg whites and whip to soft peaks.
Using a whisk, add about 1/3 of the whipped egg whites to the chocolate mixture to lighten. Using a rubber spatula, gently fold in the remaining whipped egg whites in two batches, taking care to avoid over-mixing. White streaks of egg white should still be visible in the chocolate.
Deposit the batter into the greased springform pan. Top with the chopped apples and hazelnuts and dust lightly with confectioner's sugar and ground cinnamon.
Place the springform pan on a cookie sheet or sheet pan and bake immediately.
Bake 375ºF/190ºC for 25 to 35 minutes, until a wooden skewer inserted in the middle of the cake comes out clean.
Let the cake cool in the springform pan for at least 15 minutes before unmolding.
Apple hazelnut chocolate cake cooling on a wire rack.