Chocolate-Cranberry Upside-Down Cake | RICARDO

Ingredients

• ¼ cup (55 g) unsalted butter
• 1/3 cup (70 g) brown sugar
• 3 cups (315 g) fresh or frozen cranberries
• 7 oz (200 g) 52% dark chocolate, chopped
• ½ cup (75 g) unbleached all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (105 g) brown sugar
• 2 eggs, at room temperature
• 1 tsp (5 ml) vanilla