Chocolate Cake Topped with Soft Fruit

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.

Add eggs one at a time, mix everything well with a wire whisk before adding the next one. Finally, add the flour and combine.

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 180°C (350ºC) for about 20–25 minutes. Remove from the oven, unmold and allow to cool.

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.

Cover the cake with the soft fruit and serve.