Thin apple chips and crystallized ginger garnish a rich chocolate-applesauce cake; cider glaze and confectioners' sugar top each slice.

Martha Stewart Living, December/January 1998


Recipe Summary

Garnishes 1 cake


Ingredient Checklist


Instructions Checklist
  • Combine cider and 1 cup confectioners' sugar in a small saucepan. Set over medium heat, and bring to a boil. Skim surface, removing any cider sediment that rises to the top. Reduce heat; simmer until liquid begins to thicken into a glaze, about 30 minutes.

  • Heat oven to 200 degrees. Squeeze juice from lemons into a small bowl filled with cold water. Using a very sharp knife, slice the apples into rounds as thinly as possible. Place rounds in the acidulated water. Line a baking sheet with a Silpat baking mat; set sheet aside.

  • Remove cider glaze from heat, and let stand until cool enough to touch. Carefully dip each apple round into the glaze, and place on the baking sheet.

  • Bake the apple rounds until they turn golden and the edges have curled, about 2 hours. Transfer apples to a wire rack, and let cool until crisp. Brush with the cider glaze.

  • Return cider glaze to heat. Slice ginger into 1/8-inch-thick slices crosswise, and add to cider. Cook over low heat until ginger is soft and translucent, about 30 minutes. Using a slotted spoon, transfer ginger to wire rack to cool. The liquid should have reduced to be just less than 3/4 cup.

  • Return glaze to heat; whisk in remaining 3 cups confectioners' sugar. Remove from heat. To test, pour a small amount over top of cake. If glaze is too thin, let cool slightly. If it is too thick, add a little more cider. Use when desired consistency is achieved.