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What You Need:

• 1 cup all-purpose flour
• ⅔ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsweetened cocoa
• ½ cup milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 cup brown sugar, packed
• ¾ cup boiling water
• ½ cup raspberries
• ½ cup heavy cream, whipped

How to Make It:

1. Preheat oven to 350° F. 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 ¼ cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.
2. In a small bowl, mix the brown sugar and remaining ¼ cup cocoa, and sprinkle evenly over the batter. Carefully pour ¾ cup boiling water over each dish and add about 8 raspberries to each dish. Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whipped cream and a few fresh raspberries.