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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.
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