Recipe courtesy of Jill Davie
Save Recipe Print
Total:
50 min
Prep:
10 min
Inactive:
10 min
Cook:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees 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 1/4 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 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.

Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Classic Hot Wings

Recipe courtesy of Ree Drummond

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

English Sticky Toffee Pudding

Recipe courtesy of Marie Simmons

Hot Fudge Pudding

Recipe courtesy of Curtis Aikens

Hot Fudge

Recipe courtesy of Claire Robinson

Hot Fudge Sauce

Recipe courtesy of Gale Gand

Hot Fudge Hat

Recipe courtesy of Crystal's Restaurant and Confectionary Bar

Browse Reviews By Keyword