Self-saucing chocolate pudding

Combine the brown sugar, granulated sugar and cocoa powder in a small bowl, working it homogenous with your fingers rather than a whisk.

In a 10-inch cast iron skillet whisk the chopped chocolate, unsalted butter and cocoa powder over medium heat until it comes together, then kill the heat.

In a medium bowl whisk the granulated sugar, egg yolk, whole milk, vanilla extract and kosher salt smooth.

Pour the wet mixture slowly into the still warm chocolate mixture while whisking constantly.

Mix in the self-rising flour, or all-purpose flour sifted with baking powder, until it resembles a chocolate cake batter.

Sprinkle the brown sugar mixture evenly over the top.

Pour one cup of freshly brewed coffee over the top.

Bake at 325F for 30 to 35 minutes.

Cool about 15 minutes, then scoop out and serve warm; a layer of cake over a gooey core of chocolate sauce.