What You Need:
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa
- ½ cup milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup brown sugar, packed
- ¾ cup boiling water
- ½ cup raspberries
- ½ cup heavy cream, whipped
How to Make It:
- Preheat oven to 350° F. 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 ¼ cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.
- In a small bowl, mix the brown sugar and remaining ¼ cup cocoa, and sprinkle evenly over the batter. Carefully pour ¾ cup boiling water over each dish and add about 8 raspberries to each dish. Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whipped cream and a few fresh raspberries.