Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Eat local
Flavours of Fall
Healthy
Homemade Recipes
Isabelle's Recipes
Sheet Pan Recipes
Snacks
Spicy Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Chocolate-Cranberry Upside-Down Cake
(8)
Rate this recipe
Preparation
25 min
Cooking
40 min
Cooling
30 min
Servings
8
Vegetarian
Nut-free
Categories
Ingredients
Cranberry Topping
¼ cup (55 g) unsalted butter
1/3 cup (70 g) brown sugar
3 cups (315 g) fresh or frozen cranberries
Cake
7 oz (200 g) 52% dark chocolate, chopped
¼ cup (55 g) unsalted butter
½ cup (75 g) unbleached all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (105 g) brown sugar
2 eggs, at room temperature
1 tsp (5 ml) vanilla
Preparation
Cranberry Topping
With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
In a small pot, melt the butter. Add the brown sugar. Bring to a boil and cook for 1 minute. Add the cranberries and simmer over medium heat for 6 to 8 minutes or until thick and syrupy (almost gelatinous). Let cool. Spread out in the prepared pan.
Cake
Meanwhile, in the upper part of a double boiler, or in a bowl in the microwave oven, melt 4 oz (115 g) of the chocolate with the butter. Let cool.
In a bowl, combine the flour, baking powder and salt.
Add the brown sugar to the bowl of melted chocolate and whisk to combine. Add the eggs and vanilla. Whisk vigorously for 1 minute. Add the dry ingredients and mix until shiny and smooth. Add the remaining chopped chocolate. Spread out in the pan over the cranberry topping.
Bake for 30 minutes or until a toothpick inserted in the centre comes out with a few crumbs attached (the toothpick should not be completely clean). Let cool for 30 minutes on a wire rack. Turn over onto a serving dish to unmould.
Serve warm with vanilla ice cream, if desired. The upside-down chocolate-cranberry cake will keep for a few days, covered, at room temperature.
Personal Note
To help you with this recipe
RICARDO Silicone Whisk
12.49 $
This silicone whisk allows you to whip cream, sauces and eggs efficiently.
Shop now