Parsnip and Apple Cake

Created by

  • Julie Sharp - UK & Ireland Head of Chocolate Academy
level 1

These mini chocolate cakes are a unique offering and will have taste buds eager to come back for more. They are also a great summer offering when consumers are looking for something a little lighter.

Recipe components

Callebaut® ingredients


  • 150g
    grated parsnip
  • 100g
    grated apples
  • 115ml
    vegetable oil
  • 150g
    dark brown sugar

Grate the parsnips and apples and stir through the vegetable oil and dark brown sugar.


  • 3piece(s)

Add in the eggs and mix well.

  • 150g
    wholemeal flour
  • 5g
    Baking powder
  • 2g
    ground cinnamon

Sieve the flour, baking powder and cinnamon together then fold into the mix.

Fold through the grated fresh ginger root and dark chocolate callets.

Milk Chocolate Mousse


Bring the whipping cream to the boil.

Cool to 80°C and then pour over the 823 milk chocolate. Mix well to form a smooth ganache.

  • 150g
    whipping cream
  • 10piece(s)
    Mona Lisa Dark Chocolate Pencils

Once the cakes have cooled completely, using a star nozzle, pipe a swirl of chocolate mousse on top of the cakes and decorate with a dark chocolate pencil.