Stovetop Chocolate Cherry Upside Down Cake
2 eggs
1/3 cup (70g) sugar
mix until creamy and light yellow colored
1 tsp (5g) rum extract
1/4 cup (56g) vegetable oil
¼ cup (60g) plain yogurt
mix to combine
1/3 cup (40g) all-purpose flour
⅓ cup (40g) cocoa powder
1 ½ tsp (6g) baking powder
1/4 tsp (1g) salt
Set aside
place a 9 inch (23cm) frying pan over medium-low heat
2 tbsp (30g) unsalted butter
3 tbsp (45g) sugar
continue cooking until sugar is dissolved
10 oz (300g) cherries, pitted
remove from heat
pour batter on top
cover and cook over low heat for about 20 minutes or until a toothpick inserted into the center comes out clean
invert onto a serving platter
Serve warm with ice cream on top