Chocolate And Raspberry Cakes - cooking recipe

Ingredients

5.25 oz raspberries
2 None eggs
1/4 cup granulated sugar
1/3 cup self-rising flour
4 tsp cocoa powder
None None CUSTARD
1 oz powdered hot chocolate, prepared according to package instructions
2 tbsp cornstarch, mixed with 2 tbsp cold water until smooth

Preparation

Preheat oven to 400\u00b0F. Lightly grease 4 - 7 oz ramekins and line bases with parchment paper. Arrange 4-5 raspberries in the bottom of each ramekin. Transfer to a large roasting pan.
Whisk together eggs and sugar until mixture thickens and leaves a trail. Sift flour and cocoa powder over top and fold in. Distribute between ramekins. Pour enough boiling water to come halfway up sides of ramekins and bake for 20 mins, until firm to the touch.
Meanwhile, for the custard, combine hot chocolate and cornstarch slurry. Bring to a boil and cook, stirring, until sauce thickens.
Turn cakes out onto serving plates and remove paper liners. Sprinkle with remaining raspberries. Serve immediately with warm chocolate custard.