Pour the mixture into a tray laid out with baking paper.
Bake in a preheated 356°F (180 °C) oven about 40-45 min. Once it cools well, pour the hot syrup over it.
To make it, boil a syrup from the compote, sugar and lemon essence. Leave the cake to take in the syrup well. Melt the chocolate spread and pour it on top.