Hot Fudge Pudding Cake

Adjust oven rack to medium position and preheat oven to 200C/ 392F. Lightly spray an 8-inch square (or 7 X 10-inch as pictured) glass or ceramic baking dish* with nonstick cooking spray.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt to combine. Set aside.

In another medium bowl or 2-quart liquid measuring cup, whisk together the melted butter, milk, eggs and vanilla until well combined.

Pour the milk mixture over the dry ingredients, and whisk well until the batter is evenly moistened and smooth; a few lumps are ok.

Pour the batter into the prepared pan and spread evenly to the sides and corners. Arrange the chocolate pieces in a single layer all over the surface of the batter; no need to push them down.

Evenly drizzle the water all over the surface of the chocolate studded batter.

Bake for 15 to 23 minutes, or until the first 2-inches of the cake is set around the edges and is springy to the touch, but the center is still slightly wobbly. Be careful not to overbake, to ensure a saucy, molten-y interior. If in doubt, it's better to err on the side of under baking. Note that a ceramic dish will bake faster than a glass dish.

Allow the cake to cool down for about 10 minutes, then serve warm with vanilla ice cream and berries if desired.  Cover leftovers tightly with plastic wrap and store at cool room temperature. Individual portions can be reheated for a few seconds in the microwave.