Chocolate Upside Down Dessert
|Cake flour||1 1⁄4 Cup (20 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Unsweetened chocolate square||1 Ounce (1 Square)|
|Milk||1⁄2 Cup (8 tbs)|
|Coarsely chopped nuts||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
Sift flour, measure and resift 3 times with 3/4 cup sugar, baking powder and salt, the last time directly into a mixing bowl.
Melt chocolate and butter over hot water, add milk and vanilla.
Add all at once to the dry ingredients and stir until thoroughly mixed.
Add nuts and blend just enough to distribute.
Turn into a well-greased, 8-inch round, glass cake pan, 3/4-inch deep.
Make the topping by combining cocoa, brown and granulated sugar thoroughly and sprinkling over batter.
Finally pour the boiling water over the top and bake at once in a moderate oven (350° F.) for 45 to 50 minutes.
Dessert separates into a rich cake topping with creamy chocolate sauce underneath.
Spoon into serving dishes.
Serve warm with whipped cream or vanilla ice cream.