Chocolate Cake Topped With Soft Fruit

• 200 grams Dark Chocolate, Broken Into Pieces
• 200 grams Margarine
• 225 grams Sugar, Divided
• 6 Eggs
• 2 Tablespoons All-purpose Flour
• 250 grams Soft Fruit
• 1 stick Cinnamon
• 2 Tablespoons Rum

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 180u0b0C (350u0b0C) 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.

chocolate, margarine, sugar, eggs, allpurpose, fruit, cinnamon, rum

Taken from tastykitchen.com/recipes/desserts/chocolate-cake-topped-with-soft-fruit/ (may not work)