For the batter
4 eggs
1 cup of sugar (180g)
1/3 cup of melted butter (65g)
1 cup of all-purpose flour (120g)
1/2 cup of unsweetened cocoa powder (45g)
1/2 teaspoon of baking powder
1 cup of caramelized fruits, chopped (180g)
For the filling and topping
200g of bittersweet chocolate, cut into small pieces
1/2 cup of softened butter (100g)
Caramelized fruits or cherries in syrup, whole, drained
(for decorating)
For the batter
4 eggs
1 cup of sugar (180g)
1/3 cup of melted butter (65g)
1 cup of all-purpose flour (120g)
1/2 cup of unsweetened cocoa powder (45g)
1/2 teaspoon of baking powder
1 cup of caramelized fruits, chopped (180g)
For the filling and topping
200g of bittersweet chocolate, cut into small pieces
1/2 cup of softened butter (100g)
Caramelized fruits or cherries in syrup, whole, drained
(for decorating)
Grease a 19cm diameter cake pan with butter and reserve
Prepare the batter: In a stand mixer, beat the eggs with sugar at low speed until light and fluffy (about 7 minutes)
Add the melted butter, all-purpose flour, cocoa powder, and baking powder, and continue beating until smooth
Pour half of the batter into the reserved cake pan
Top with caramelized fruits and cover with the remaining batter
Bake in a microwave on high for 7 minutes or until a toothpick inserted in the center comes out clean
Let the cake stand for 1 minute before removing from the oven
Remove and let cool
Run a knife around the edges and turn onto a decorative plate
Prepare the filling and topping: In a separate bowl, melt the chocolate in the microwave on high for 3 minutes
Stir well to combine
Add the softened butter and mix until smooth. Reserve
Divide the cake horizontally, fill with the chocolate cream, and top with the remaining cream
Decorate with caramelized fruits or cherries in syrup
Serving temperature: room temperature
350 calories per slice
