- flat baking pan about 5cm deep 20 x 30cm. (9 x 13 x 2”)
Preheat oven to 180C / 350F.
Use margarine or butter to coat the inside of the pan.
Note that this is a strange recipe. It doesn’t seem like it will work, but it does, every time!
In a bowl, mix together:
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plant or animal milk
- 1/4 cup fluid coconut oil, Grapeseed oil, or another flavorless oil
- 1 tsp real vanilla extract
Stir vigorously until well combined and then spread over the bottom of the baking dish.
In a bowl, mix together
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup cocoa
Sprinkle this mixture over the batter in the baking dish.
Now boil some water and pour 1.5 cups over the cake batter and put the cake in the oven.
Bake 20-25 minutes until the sides begin to look solid but the center is still loose and bubbly.
Remove from oven and let sit 15 minutes before serving.
- 4 ramekins (small baking dishes, with slanted sides), 6oz size
- double boiler or an approximation
- optional: electric mixer
Preheat the oven to 450°.
Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt:
- 1 stick / 4 oz butter
- 6 oz high quality bittersweet chocolate
in a medium bowl mix
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- pinch of salt
beat at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture. Then add
- 2 tbsp flour
Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.