Two Ingredient Torte Brownies

Directions

1. 1

   Peel, core and chop the apples. Place 2/3 of the apple (4 apples worth) in a blender and whizz until they form a purée (1 cup).

2. 2

   Melt 2 cups of the chocolate in a bowl over saucepan with two inches of water in on a low heat.

3. 3

   Remove from the heat, add the blended apple to the chocolate, stir well and transfer to a lined cake tin (I used 6”). Bake at 175C for 20 minutes or until a skewer inserted comes out clean. Leave to cool.

4. 4

   Boil the remaining chopped apples in water for 10 minutes, until soft, then drain.

5. 5

   Melt the remaining chocolate as above. Blend the apples and chocolate in a blender until smooth, then spoon on top of the cooled brownie.

6. 6

   Refrigerate for 4 hours or until set, dust with cacao if you like, then enjoy!