Recipes  

Chocolate-Cranberry Upside-Down Cake

  • Preparation 25 MIN
    Cooking 40 MIN
    Cooling 30 MIN
  • Servings 1
  • Makes 8 servings
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Ingredients

Cranberry Topping

Cake

Preparation

Cranberry Topping

  1. 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.
  2. 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

  1. 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.
  2. In a bowl, combine the flour, baking powder and salt.
  3. 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.
  4. 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.
  5. Serve warm with vanilla ice cream, if desired. The upside-down chocolate-cranberry cake will keep for a few days, covered, at room temperature.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.