Step 1

Preheat the oven to 355ºF/180ºC. Grease 4-6 ramekins. We ended up with 4 and used 150ml/5oz sized ramekins with butter.

Step 2

Melt the ¾ cups of butter in a pan over low heat, set aside to cool.

Step 3

Divide the raspberries between the ramekins.

Step 4

Combine the flour with ½ cup + 2 tbsps of the brown sugar and 2 tablespoons of cocoa.

Step 5

In another large bowl, lightly beat the egg, then add the milk and melted butter and stir.

Step 6

Stir the wet mixture into the dry mixture until combined. Spoon this batter  over the raspberries.

Step 7

Mix the remaining brown sugar and cocoa in a small pot, pour in ¾ cups of water and bring it to a boil, make sure to stir until the sugar is completely dissolved.

Step 8

Drizzle the cocoa/sugar syrup over the batter, we tend to do it in the middle. If you want extra chocolate sauce you can make more of the syrup, don’t go crazy with the amounts though. *see tip for alternative method.

Step 9

Bake for 15-20 minutes or until the centres spring back when lightly pressed like with any other cake.

Step 10

Cool for 5 minutes, dust with icing sugar (and/or other favourite toppings) and serve.