|60 ml||butter — melted|
|500 ml||brown sugar|
|5 ml||vanilla — essence|
|310 ml||cocoa powder|
|salt — just a pinch|
|to serve — to serve|
|250 ml||cream — fresh, whipped|
|cocoa powder — to dust|
oven to 180°C and grease four small ovenproof dishes or six ramekins with
1. Mix the
oil, butter and sugar well. Whisk the eggs in one at a time.
2. Add the
stout and vanilla essence and mix well. Sift in the flour, cocoa powder and
salt and stir until just combined.
the batter among the prepared dishes or ramekins and bake for 20-25 minutes or
until done but still soft in the middle.
4. TO SERVE:
Serve hot with whipped cream and a dusting of cocoa powder.