Summary

Ingredients

• 100 grams flour
• 0.75 teaspoon ¾ baking powder
• 3 tablespoon cocoa powder
• 125 g suar
• 1 egg (s), whisked lightly
• 4 tablespoons milk
• 60 g butter
• 60 g suar, brown
• 16 tablespoons boiling water
• possibly powdered sugar, for dusting

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Instructions

1. Lightly grease 4 ramequin / ragout fin molds (around 200 g capacity).
2. Sift flour, baking powder and cocoa (1-2 tablespoon) into a bowl.
3. Add the sugar.
4. Mix the egg, milk and melted butter, add and mix in well (if the egg stalls a little in the still hot fat, it doesn`t matter, it won`t be noticed in the baked cake).
5. Pour the dough into the molds with a tablespoon (only half, it will rise strongly). Mix the brown sugar and the rest of the cocoa and sprinkle on top. Carefully pour 4 tablespoons of boiling water over the back of the spoon onto the cakes.
6. Place the shapes on a tray. Bake at 180 ° for 15-20 minutes until it has fully risen. If you want, you can try it out, but since it is also really tasty when served hot, if some dough is still runny, this is a matter of taste.
7. Serve immediately dusted with powdered sugar (if you like with vanilla ice cream, double crème, caramelized pears or other refinements).