Unique Recipe Apricot Upside Down Chocolate Cake Practical Delicious

Without fail recipe ultimate Apricot Upside Down Chocolate Cake easy, yummy, practical.

Good Evening my mother, at this time you can cook recipe Apricot Upside Down Chocolate Cake with 12 ingredients and 6 steps. Below this is how to make it, please pay attention carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Apricot Upside Down Chocolate Cake.

Ingredients for Apricot Upside Down Chocolate Cake #

1. Needed 250 Grams : Apricots.

2. Needed 1/2 Cup : Brown Sugar Jaggery Sugar /.

3. Needed 1 : Star Anise.

4. Prepare 1 Cup : butter.

5. Prepare 1/2 Cup : Castor Sugar.

6. Prepare 1/2 Teaspoon : Vanila Essence.

7. Needed 3 : eggs.

8. Needed 2 Cups : Flour.

9. Prepare 1/2 Cup : Cocoa Powder.

10. Needed 1/2 Tablespoon : Espresso Powder.

11. Prepare 1/2 Tablespoon : Baking powder.

12. Prepare 2 Tablespoons : milk.

If all cooking materials Apricot Upside Down Chocolate Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Step by Step Cooking Apricot Upside Down Chocolate Cake #

1. Line the cake tin with parchment paper; preheat the oven to 180°C. Wash the apricots, remove the stone and slice them. In a saucepan add apricots, sugar, ½ tbsp butter and star anise..

2. Make the caramel with occasional stir till bubbles form on the surface and apricots are completely coated in the syrup. This will take 5-8 minutes. Remove the star anise, line the apricots in the cake tin as per the design you wish on the cake top and pour in the caramel..

3. I did in circular motion (requires a lot of patience). Cream butter and sugar and then add eggs gradually to a fluffy mix.

4. Add vanilla essence; sift flour, cocoa powder, espresso powder and baking powder together in the egg mix.

5. Fold together and add milk if required to loosen the batter. Transfer to the apricots lined cake tin and layer the batter smoothly. Bake for 25- 30 min or till the skewer comes out clean..

6. Allow it to cool for 10 minutes. Get the cake out on the serving plate carefully as the juice and caramel would spill out once inverted on the plate. Make sure the serving plate is the edged one to contain the caramel and juice.

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