Chocolate-Cranberry Upside-Down Cake
Chocolate-Cranberry Upside-Down Cake
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
Instructions
- 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.
Chocolate-Cranberry Upside-Down Cake