6, peeled and grated apples
2 eggs, beaten
1/2 cup milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
Line a 9 inch square pan with baking soda. Spread 1/2 cup of the apples into the bottom of the square pan. Could be a cake pan, but it will just make the job easier. Gently spread 1/2 cup of the eggs on top of the apples. Spread 1/2 cup of the chocolate over the chocolate. Sprinkle evenly over the apples. Top with the remaining heavy cream. Refrigerate 2 hours before serving.
Remove apples from the syrup and place in plastic storage vats. Refrigerate until serving time.
Now, melt butter and sugar over medium heat in a saucepan. Saute apples in butter/sugar mixture until apples are fully cooked. Drain on paper towels and store in an airtight container.
To assemble the cake: Place chocolate on serving plate. Spread 1/4 cup of apples with butter/sugar mixture over chocolate layer. To assemble the glaze: Spread 1/2 cup of chocolate over apple layer. Repeat with remaining apples.
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