Makes six 4-ounce individual ramekin/cakes.
Ingredients:
- 1 ¼ cups granulated sugar, divided
- 1 cup all purpose flour
- ½ cup 100% cocoa powder, divided
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup milk
- 5 ½ tablespoons butter or margarine, melted
- 2 teaspoons vanilla extract
- ½ cup light brown sugar, gently packed
- 1 ¼ cups hot water (from the faucet, or heated to a boil in the microwave)
Preparation:
Preheat oven to 350° F; place rack in middle of the oven.
In a large mixing bowl, whisk together ¾ cup of the sugar, the flour, ¼ cup 100% cocoa powder, baking powder and salt until well combined. Add the milk, butter or margarine and vanilla. Using a hand held mixer, beat until smooth, about 1 ½ minutes. (If you prefer, you can use a stand mixer fitted with the paddle attachment. Mix for about 1 minute). Pour the batter into an ungreased 9 x 9 baking pan. (For individual soufflé cups, divide the batter between 6 ramekins.)
In another bowl, whisk together the remaining ½ cup sugar, the brown sugar and the remaining cocoa powder until well-combined. Sprinkle the mixture evenly over the batter. Pour the hot water over top. Do not stir. (For individual soufflé cups, the procedure is the same: just divide the sugar and cocoa mixture and water evenly between the 6 ramekins).
Bake 35 minutes (30 minutes for individual soufflé cups) on the center rack, or until the center is almost set. Remove from the oven; let stand 15 minutes, and then serve.
To Serve:
Serve on dessert dishes or bowls, spooning sauce from the bottom of the pan over the top. Garnish with fresh strawberries or raspberries. For an elegant finish, drizzle chocolate syrup around the plate, but not on the cake. For individual soufflé cups, place the soufflé cup on a dessert plate.
Garnish the cake plate or soufflé cup with fresh fruit and a sprig of mint.
