Chocolate-Cranberry Upside-Down Cake

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.