The consistency of the cake depends on its serving temperature. It will be gooey when warm but becomes thicker as it cools. Eat as you like!
1 1∕2 teaspoons butter, melted
1/4 teaspoon lowfat milk
1/2 cup flour
1/2 cup plus 2 tablespoons dark brown sugar, divided
5 tablespoons unsweetened cocoa powder, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons instant espresso
1/2 cup boiling water
1/2 cup vanilla frozen yogurt
1/2 cup fresh raspberries
1. Preheat oven to 350 degrees. Spray four 1/2-cup custard cups with cooking spray.
2. In a bowl, whisk together egg, cooled melted butter, and milk. In another bowl, combine flour, 1/2 cup brown sugar, 3 tablespoons cocoa, baking powder, and salt.
3. Make a well in center of flour mixture and pour in egg mixture. Stir until just combined and flour is no longer visible. Evenly divide batter into prepared custard cups.
4. In a small bowl, combine espresso and remaining 2 tablespoons each brown sugar and cocoa. Add boiling water and stir until all ingredients have dissolved. Evenly pour hot espresso mixture over batter (about 3 tablespoons per cup). Place cups on a cookie sheet and bake for 20 to 25 minutes or until espresso is just absorbed and cakes are set.
5. Remove from oven and set on a rack to cool for about 15 to 30 minutes. Top each pudding cake with a spoonful of frozen yogurt and raspberries.