Prep. Time: 10′ Baking Time: 30′ Serves 8
Ingredients
- 180 g flour (1¼ cups)
- 180 g sugar (3/4 cup)
- 25 g cocoa (1/4 cup)
- 1½ tsp baking powder
- 2 pinches of salt
- 1 vanilla 240 g
- milk (or 1 cup plant-based milk)
- 50 g butter (or plant-based butter)
- Butter for greasing
- 1 cup sugar 25 g cocoa (1/4 cup)
- 1⅓ cups boiling water
Instructions
- Melt the butter and set it aside to cool slightly.
- Preheat your convection oven to 170ºC.
- Grease a small, heat-resistant dish, about 20×30 cm.
- In a bowl, sift all the dry ingredients – flour, sugar, cocoa, baking powder, salt, and vanilla – and mix.
- Add the melted and cooled butter and milk, and gently stir with a whisk.
- Pour the mixture into the greased baking dish.
- In a bowl, mix the sugar and cocoa with a spoon.
- Sprinkle over the entire surface of the batter
- Slowly pour the boiling water over the surface.
- At first, you might think you made a mistake, but as it bakes and sets, the remaining ingredients transform into a liquid that soaks the entire cake.
- Bake on the middle rack, for about 25 minutes until the surface stabilizes.
- Alternatively, bake on Top/Bottom heating at 180°C, on the lower rack, for about 35 to 40 minutes.
Enjoy!
Source: Argiro Barbarigou
