Pavani had made her vegan, however, I didn't have soy milk, so used regular milk.
I used about 4 Ramekins and 2 bigger bowls
Self Saucing Chocolate Cake
All purpose flour - 1/2 cup
Sugar - 1/4 cup
Cocoa powder - 1/4 cup
Almond flour - 1/4 cup
Baking powder - 1 tsp
Salt a pinch
Milk - 1/2 cup
Melted butter - 3 tbsp
Vanilla extract - 1 tsp
Egg replacer - 1 tbsp whisked in 3 tbsp water
For the topping:
Hot milk - 1 cup
Sugar - 1/2 cup
Cocoa powder - 2 tbsp
Salt - a pinch
How to make the cake
Preheat the oven to 185 C. Grease the ramekins or oven-safe mugs.
To make the Cake:
Mix together the flour, sugar, cocoa, almond meal, salt, and baking powder.
Whisk in the vanilla, butter, egg replacer mixture, and milk.
Divide the batter among the prepared ramekins or mugs, using about 1/3 cup batter in each.
To make the Topping:
Whisk together the sugar, cocoa, and salt in a small bowl. Add about 2 heaping tablespoons of topping on each of the ramekins.
Top each of the ramekins with a 1/4 cup of hot milk.
Place the ramekins on a baking sheet and bake the cakes for 18 - 22 minutes. The cake should be puffy with some liquid bubbling up around the edges.
Serve warm with ice cream or whipped cream, if desired.