Cocoa Espresso Pudding Cake

Ingredients

130 gr all purpose flour
200 gr sugar
12 gr unsweeten
30 gr instant coffee
9 gr baking powder
1 gr salt
120 ml milk
45 gr melted butter
4 gr vanilla extract
240 ml boiling water

Instructions

Preheat oven to 350. Combine flour, two third cup sugar, quarter cup cocoa, coffee, baking powder and salt. Mix together milk, butter & vanilla. Add to dry ingredients. Stir well. Spray 20 cm baking pan with nonstick cooking spray. Pour batter into pan. Mix together remaining one third cup sugar & 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter. Do not stir. Bake 30 minutes. Serve warm. THE DESSERT SHOW ----