Recipe courtesy of Jill Davie
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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.

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