Ingredients

• 1 cup all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 cup brown sugar, packed
• 3/4 cup boiling water
• 1/2 cup raspberries
• 1/2 cup heavy cream, whipped

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Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.