Ingredients
Topping½ cup brown raw sugar
¼ cup cocoa powder
¾ cup skim milk
1 cup boiling water
Raspberry Puree 1 cup fresh raspberries, frozen also ok
2 tablespoons of raw sugar
1 tablespoon of lemon juice
Cake Batter1 cup flour
3/4 cup sugar
1/4 cup cocoa powder
2 teaspoon baking powder
Pinch of salt
1/2 cup skim milk
2 tablespoon butter, melted
1/2 teaspoon vanilla extract
Preparation
1.Preheat oven to 180c. Grease an 8×8-inch baking dish.
2.In a small saucepan over medium-high heat, combine the raspberries, sugar and lemon juice and bring to a boil. Cook for 2 minutes, breaking up the berries with a wooden spoon as they cook.
3.Use a fine-mesh strainer to remove the pulp and seeds, press the berries to extract as much puree as possible. Set aside to cool.
4.Now for the cake layer. Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl. Add in the milk, melted butter, and vanilla extract and stir until combined. The batter will start to look very thick at this stage.
5.Scrape the batter into the prepared baking dish, and spread it out into even layer. Spoon the raspberry puree onto the batter in large spoonfuls.
6.To prepare the topping, in a small bowl, whisk together brown sugar and cocoa powder. Sprinkle evenly onto the batter. Slowly pour in the boiling water and milk, covering the batter and topping. The cake may start to look watery which is to be expected.
7.Place the batter in a preheated oven and bake for 40 minutes, or until the mixture has separated into a dry cake-like layer on top and a soft pudding-like layer on the bottom.
8.Stand for about 15 minutes before serving. Try adding a topping of whipped cream and fresh berries to taste.