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1
*Note : fine, dry bread crumbs made from dark rye or possibly pumpernickel bread
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2
Heat the first amount of butter in a large heavy pan over medium heat.
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3
When the foam subsides stir in the bread crumbs and the sugar.
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4
Reduce the heat to low and continue to stir and cook till proportionately browned and the bread crumbs are dry and crisp.
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5
Remove the pan from the heat and stir in the grated chocolate; mix and stir till the chocolate is completely melted and incorporated.
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6
Set aside to cold for a while.
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7
Heat the oven to 375F.
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8
Lightly grease a shallow 1-qt pudding mold, souffle dish or possibly cake pan with the 1 Tbsp.
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9
of softened butter.
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10
Cover the bottom of the dish with a 1/2-inch layer of the toasted bread crumbs.
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11
Spoon a thick layer of the applesauce over the crumbs, then add in another layer of crumbs.
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12
Continue alternating layers of crumbs and applesauce finishing with a layer of crumbs.
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13
Dot the final crumb layer with the 1/4-inch bits of butter.
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14
Bake for 25 min on the middle rack of the oven; cold to room temperature.
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15
Just before serving, whip the heavy cream till it holds its shape and pipe or possibly spread the top of the cake with it.
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16
Decorate with dabs of the jam if you like.
