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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This delectable dessert comes out to the oven with the cake on top and the sauce on the bottom. It is best slightly cooled from the oven, but is also fine chilled... serve it with vanilla ice cream or whipped cream Ingredients:
2 oz (60 g) unsweetened chocolate, chopped |
1/2 cup unsalted butter at room temperature, plus extra for greasing |
1 1/3 cups granulated sugar |
1 cup all purpose flour, sifted before measuring |
1 1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup whole milk |
2 teaspoon vanilla extract |
1/2 cup firmly packed brown sugar |
3 rounded tablespoon cocoa powder |
1 1/2 cups boiling water |
Directions:
1. Preheat oven to 350 F. (180. C). Butter a 9 inch (23 cm) square baking pan.
2. Bring a saucepan one-fourth full of water to a gentle simmer. Place the chocolate in a small, heatproof bowl. Set the bowl over (but not touching) the simering water. Stir until melted and smooth. let cool slightly.
3. Combine the butter and half of the granulated sugar in a bowl. Using a wire whisk or an electric mixer set on high speed , beat until light and fluffy, 7 -8 minutes. Set aside.
4. Sift together the sifted flour, baking powder and salt into the butter mixture. Add the milk to the mixture. Stir with the whisk or mixer on low speed until well mixed.
5. Using a rub spatula, fold in the chocolate and 1 teaspoon of the vanilla. Spread the mixture evenly in the prepared pan.
6. In the same bowl ( don't need to wash) stir together the remaining granulated sugar, brown sugar, and cocoa powder. Sprinkle over th batter in th pan.
7. Add the remaining vanilla to the boiling water and pour slowly over the batter so as not to disturb it too much.
8. Bake until the top is firm, about 1 hour. Let cool slightly. To serve, cut into 8 squares. Spoon some of the saucefrom the bottom of the pan over each serve.
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