You will need
    • For the chocolate pie with dumplings:
    • a double boiler or two pans;
    • 6 eggs;
    • 200-220 grams of butter;
    • 200 g dark chocolate;
    • 250-300 g of sugar;
    • 200 g of wheat flour;
    • 200-300 g of apples;
    • 3 tbsp brown sugar.
    • For the pie in the pan:
    • 8 eggs;
    • 2 cups sugar;
    • 2 cups of flour.
Chocolate cake with apples on provisoire, peel the apples, remove core, cut into slices. Dissolve in a pan with a knob of butter, add the brown sugar, wait until it melts and caramelize slices of Apple.
Grate the chocolate on a coarse grater or finely chop with a knife, put it in a small sauce pan or enameled bowl. Pour on lots of water, put on fire, bring to a boil and set in it the bowl with the chocolate and let it melt in a water bath.
Take the chilled egg wash, separate the yolks from the whites. Put the yolks in a deep and wide bowl to fit all the other ingredients, and proteins in the middle, but be sure to clean and dry, not a drop of water. Whisk the yolks, gradually adding sugar, it should dissolve almost completely and the mixture become almost white.
Soften the butter, mash with a fork and add the egg yolks, whisk mixture until a homogeneous mass. Pour the melted chocolate mix. Sift the flour through a sieve, and, stirring to avoid lumps, stir in the chocolate.
Whip the whites in a solid foam, add them to the chocolate batter and mix carefully but thoroughly. The mixture should brighten, have a smooth light brown color with no stripes and spots and a homogeneous consistency, resembling a thick mousse or fat sour cream.
Cover the pan of a double boiler or heat resistant plastic container with foil so that it covered the bottom and sides. Put the slices of apples, pour the dough of chocolate-mousse, cover with foil and place in the steamer. Or bring a pie to readiness in a water bath.
Make a water bath: take two pots, one of them must be less than (in this case small enough saucepan 1.5 l) and free to enter another. Put on the bottom of larger pots heat-resistant low stand (you can use regular dish), pour water (about half the pan), bring to a boil, put in a smaller pot pie, close the pie with foil, a large pot, close the lid.
Cook in a water bath or in the steamer for about forty minutes. Sprinkle finished cake with powdered sugar and cinnamon or other spices to taste.
Take the eggs, separate the yolks from the whites, whip the whites with sugar in a solid foam. Add in the beaten egg whites one yolk and beat with a mixer. Then portions add the flour and gently mix.
Take the saucepan with a wide bottom (diameter 32 cm), line the bottom with parchment paper, greased on both sides (the walls of the pan grease is not necessary), heat the pan.
Spoon the batter, close the pan with a lid, tie a towel place seam cover with a pan, or cover with a towel, tie the ends to the handles, put the cargo. Bake on medium-low heat for about 40-45 minutes, separate the finished cake from the sides with a thin knife, remove by turning upside down. Optionally, soak with syrup, spread with butter cream.