1/2 cup All purpose flour
1/2 tea spoon baking powder
1/8 tea spoon baking soda
1/4 tea sp salt
1/2 tb sp cocoa
1 oz dark chocolate (anything above 70% cocoa)
1/2 tb sp butter
1/2 cup water/milk
1/2 tea spoon vanilla extract
1/2 tea spoon instant coffee powder
1 tb spoon yogurt
2 tb. honey/agave
In a mixing bowl, mix together flour,baking powder,baking soda,salt and cocoa powder and set aside. In a double boiler, melt chocolate,butter and water/milk together.When the mixture melts, remove from the heat. Add vanilla extract,coffee powder,yogurt and honey and mix everything together. Add the dry ingredients to the chocolate mixture and mix well. Do not over mix. preheat the oven at 350F. Transfer the mixture to the greased ramekins. Arrange the ramekins in a roasting pan. Fill the roasting pan with hot water so that water reaches half the height of the ramekins. Bake for 10-12 minutes.Check after 10 mins. When the cake is done the outer border will be cooked but center will be just set. Remove from oven and serve warm. This recipe makes 2 descent size servings.
1) This is very dark chocolaty brownie pudding. Adjust the sugar/agave/honey as per your taste.
2) I bake these in a water bath so that they cook slowly.I have tried this without a water bath, it turns out like a normal brownie.It does not have gooey middle texture when not baked in water bath.