Small chocolate & wild apple cake

1. Preheat oven to 325°F. Grease muffin tins or a cake tin.
2. Melt the chocolate with 2 tablespoons of milk in the microwave or over a double boiler and stir. Using a spatula, spread a layer of chocolate onto parchment paper to create a shape approximately 6 inches by 6 inches. Use no more than one-third of the chocolate. Place your creation in the refrigerator or freezer to set. Then, break or cut the chocolate bar into pieces and set aside.
3. Mix together the flour, cocoa, baking powder and set aside.
4. Using an electric mixer, combine the eggs and sugar until light and fluffy.
5. Grate the apple flesh and mix it with the oil, milk, and vanilla extract. Add the flour and mix gently, without overmixing. Add the melted chocolate and then fold in the egg mixture. Pour the batter into the prepared pan and bake in the center of the oven for about 45 minutes (until a toothpick inserted into the center comes out clean).
6. Let the cake cool.

Assembly

1. Cut the cake in half, spread jam on the first layer, then add the second layer. Decorate the chocolate discs, attaching them with a little maple butter; drizzle more maple butter to taste and sprinkle with pumpkin seeds.