Ingredients
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2 (3.5 oz) imported white chocolate bars
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1 vanilla bean
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1 1/2 sticks salted butter
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1 cup sugar
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1 cup self-rising flour
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1 tbsp ground cinnamon, plus extra for sprinkling
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2 small sweet apples, such as Jazz apples
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2 large eggs
Steps
1
Preheat the oven to 350°F. Thoroughly butter 8 1-cup ramekins and place on a baking sheet. Chop the chocolate finely. Halve the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Mix the seeds with the chocolate, butter and sugar in a saucepan and melt, stirring with a wooden spoon over low heat. Remove the pan from the heat and let cool slightly.
2
Meanwhile, sift the flour and cinnamon. Cut the unpeeled apples into quarters and remove the core. Cut each quarter into 4 wedges. Arrange 4 apple wedges in a fan shape in each ramekin. Stir the eggs into the chocolate mixture. Fold the flour into the batter and divide among the ramekins.
3
Bake 25 min. in the middle of the oven, until golden brown and cooked through. Let cool in the ramekins for 10 min. Run a knife around the edge of the ramekin and turn pies out onto dessert plates. Sprinkle with additional cinnamon and serve warm or at room temperature.
