Name: Chocolate-Cranberry Upside-Down Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: ¼ cup (55 g) unsalted butter; 1/3 cup (70 g) brown sugar; 3 cups (315 g) fresh or frozen cranberries; 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.

Chocolate-Cranberry Upside-Down Cake

Categories

Ingredients

Cranberry Topping

Cake

Preparation

Cranberry Topping

Cake

Personal Note

To help you with this recipe

RICARDO Silicone Whisk