Chocolate cake

100 g dark chocolate

coarsely broken

100 g butter

cut into about 1 cm cubes

100 g sugar

3 eggs

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