Sunday, February 3, 2013

Upside down Cake















Ingredients
Cream
100 g dark chocolate
125 g raspberry jam / apricot
125 g whipped cream / cream
Dough
40 g cocoa
80 g apricot jam
115 g soft butter
125 ml water / milk
70 g sugar
2 eggs
150 g flour
1 teaspoon baking powder
1 pinch of baking soda

Preparation

Cream
Place all the ingredients for the cream in a saucepan over medium heat, stir for 2-3 minutes (until
all the ingredients have incorporated well). Then pour the cream in a tray (24 cm) - lined with baking paper and leave to cool, during which you prepare the dough.

Dough
Mix the butter with the sugar, then add the eggs one by one, add then the jam and cocoa, flour and baking powder and baking soda, mixing well.
Pour it all over the cream in the tray



















and bake at 190C/375F for 30 min.

Let cool for 15 minutes then put it upside down on
desired plate and peel the baking paper carefully.

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