Chocolate Cake Topped With Soft Fruit – a delicious recipe with Chocolate, Margarine, Sugar, Eggs, All-purpose, Fruit. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, add the chocolate and margarine. Melt in the microwave in 30-second intervals. Remove from microwave and stir well with a fork. Pour in 150 grams sugar and stir. Allow to cool slightly.
2
Add eggs one at a time, mix everything well with a wire whisk before adding the next one. Finally, add the flour and combine.
3
Grease a round cake pan (25 x 6 centimeters or 9 3/4 x 2 1/3 inches) with margarine and sprinkle with flour. Pour batter inside the cake pan and bake in preheated oven at 180u00b0C (350u00b0C) for about 20-25 minutes. Remove from the oven, unmold and allow to cool.
4
Meanwhile, in a pan, place the fruit, cinnamon stick, rum, and remain 75 grams sugar. Stir and simmer until sauce begins to thicken slightly. Stir once in a while. Turn off heat and allow to cool slightly.
5
Cover the cake with the soft fruit and serve.
802
kcal
Calories
31
g
Fat
116
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 grams Dark Chocolate, Broken Into Pieces, 200 grams Margarine, 225 grams Sugar, Divided, 6 Eggs, and more.
Yes, Chocolate Cake Topped With Soft Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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