Ultimate Prepare Recipe Apricot Upside Down Chocolate Cake Delicious Nutritious

Home cuisine ultimate Apricot Upside Down Chocolate Cake easy, yummy, practical.

12 ingredients, 6 steps, cooking Apricot Upside Down Chocolate Cake

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

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no 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. You need 250 Grams : Apricots.
2. Prepare 1/2 Cup : Brown Sugar Jaggery Sugar /.
3. You need 1 : Star Anise.
4. Prepare 1 Cup : butter.
5. Prepare 1/2 Cup : Castor Sugar.
6. You need 1/2 Teaspoon : Vanila Essence.
7. You need 3 : eggs.
8. You need 2 Cups : Flour.
9. You need 1/2 Cup : Cocoa Powder.
10. Prepare 1/2 Tablespoon : Espresso Powder.
11. You need 1/2 Tablespoon : Baking powder.
12. Prepare 2 Tablespoons : milk.

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

Process 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
   
7. Finish and Enjoy.

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