Preheat your oven to 170°C. Grease 6 x 250ml ramekins and pop them on a baking tray.Sift the flour, baking powder, castor sugar, salt and cocoa powder into a bowl. Stir in the coconut.Melt the butter and add to the dry ingredients with the egg, milk and vanilla extract. Mix until just combined, then stir in the chocolate chunks.Divide the batter between the 6 ramekins. Make the sauce by combining the treacle sugar, cocoa and boiling water and whisking until smooth. Carefully pour some sauce into each ramekin (it will sit on top of the batter).Place the baking tray in the oven and bake for 30 minutes, or until the cake is cooked through. When you dig your spoon into the ramekin a dark, rich sauce will be hiding at the bottom! Serve warm with cream or ice cream.Reprinted with the permission of Cupcakes & Couscous. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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