Fine, light and juicy cake with a wonderful taste of apple and chocolate.

Well chilled,
it can be a perfect dessert even in the summer months.

Ingredients
Biscuits
5 eggs
200 g sugar
1 Vanilla sugar Dolcela
200 ml sunflower oil
250 g Plain flour Podravka
30 g cocoa powder Dolcela
1 Baking powder
A pinch of salt

Filling
6 apples
100 ml water
200 g
sugar 100 g cooking chocolate
200 g butter
Dressing
200 ml apple juice (100%)
Glaze
100 g cooking chocolate
50 g butter
2 tablespoons oil

Preparation
1. Wash, peel and grate the apples, then put them together with water and sugar in a
cooking pot and cook until the apples are soft. Grind the softened apples into a puree with a stick mixer
. At the end, add chopped chocolate and butter to the hot puree and mix until they melt
, and let everything cool down.
2. In the meantime, make a biscuit by mixing the eggs, sugar and vanilla until foamy.
Add oil to the egg mixture. Sift flour, cocoa, salt and
baking powder into a separate bowl. Add the flour mixture to the above mixture and mix everything well into
a uniform mass. Pour the prepared dough into a paper-lined baking pan (30×20 cm.) and
flatten. Bake the biscuit for 30 minutes in a preheated oven at 170 degrees.
3. Transfer the baked biscuit to a cooling rack and cool completely.

Bake the cold biscuit
horizontally in half, then return the lower half to the washed baking pan and pour
apple juice over it. Crumble the other (upper) half of the biscuit between your palms into small crumbs.
4. Add biscuit crumbs to the mixture of cooled apples, chocolate and butter and
mix everything well into a homogeneous mixture, using only a spatula.
5. Arrange the apple filling properly over the covered lower part of the biscuit and
level it well. Transfer the cake to the refrigerator to cool down a bit for 30-40 minutes.

In the meantime,
make the glaze by putting all the ingredients in a small cooking pot and
melting them into a uniform mixture over low heat. Separate a few tablespoons into a pastry bag with a small
opening.
6. Pour the rest of the glaze over the entire surface of the cooled cake and smooth it out as best you can.
With the rest of the glaze in the pastry bag, cover the entire surface of the cake as desired
.

Transfer the finished cake to the refrigerator to cool well and for the aromas to permeate,
preferably for 5-6 hours or overnight.
7. Cut the cold log into bars or cubes as you like. Serve chilled with a cup of
coffee or tea