Ingredients
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1/2 cup (120 milliliters) flour
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1 teaspoon (5 milliliters) baking powder
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1-1/2 tablespoons (22 milliliters) cocoa powder
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2 tablespoons (30 milliliters) sugar
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1 large egg
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3 tablespoons (45 milliliters) milk
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2 tablespoons (30 milliliters) vegetable oil
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Water, for steaming cakes
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Powdered sugar, to dust
Special equipment:
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4 small ramekins, cupcake liners
Directions
- In a medium bowl, combine flour, baking powder, cocoa powder, and sugar, and whisk well.
- In a separate bowl, combine egg, milk, and vegetable oil, and whisk well.
- Add wet ingredients to dry ingredients and mix into a batter.
- Place cupcake liners into four small ramekins and pour in the batter.
- In a pot large enough to hold all of the ramekins side by side, add about one inch of water and heat to a boil, the water level should be at about two inches when all of the ramekins have been added to the pot.
- When the water has boiled, turn temperature to low and place ramekins in water. Cover pot with a lid wrapped in a kitchen towel. Cook over low heat for eight minutes or until firm to the touch.
- Remove ramekins from the pot and let cool on a rack before serving.
- To serve, dust with powdered sugar.
