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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
1 cup all-purpose flour |
2/3 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup unsweetened cocoa |
1/2 cup milk |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1 cup brown sugar, packed |
3/4 cup boiling water |
1/2 cup raspberries |
1/2 cup heavy cream, whipped |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease 2 medium ramekins or 4 by 4-inch baking dishes, and set aside. In a medium bowl, combine the flour, sugar, baking powder, salt, and 1/4 cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.
3. In a small bowl, mix the brown sugar and remaining1/4 cup cocoa, and sprinkle evenly over the batter. Carefully pour 3/4 cup boiling water over each dish and add about 8 raspberries to each dish.
4. Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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