100 g dark chocolate
100 g butter
cut into about 1 cm cubes
100 g sugar
25 g plain flour
25 g cocoa powder
1 tsp baking powder
600 g apricots
pitted, cut into about 1 cm cubes
50 g sugar
½ tsp vanilla seeds
Some icing sugar
Line the cake tin with baking paper.
Put the chocolate and butter in a glass bowl. Place the bowl on the hardened glass dish in the middle shelf position and melt the chocolate and butter using the microwave at 200 W for 6 minutes.
In a bowl, mix together the sugar and eggs until the sugar dissolves. Fold in the chocolate and butter mixture.
Add the flour, cocoa powder and baking powder and mix until a smooth mixture is formed. Turn the mixture into the prepared cake tin.
Mix all the ingredients together in the porcelain dish.
Place the cake mixture on the right and the compote on the left of the hardened glass dish in the middle shelf position of the cooking space. Bake at 180 °C for 13 minutes using the Power hot air with steaming mode.
Dust the cake with icing sugar and serve with the compote.
Power hot air with steaming 180 °C for 13 Mins
Enjoy the chocolate cake lukewarm. The compote can be made with any fruit.