Cooking Method:

1. In a mixer,combine 4 oz (120 g) sugar and butter.
2. Beat until creamy and fluffy.
3. Add eggs,milk and vanilla.Mix well.
4. Add flour and cocoa.Mix again.
5. Pour vanilla mixture into greased ovenproof dish and smooth over until flat.
6. In a small bowl,combine boiling water,remaining sugar and coffee.Stir thoroughly until dissolved and lump free.
7. Pour coffee mixture over the sponge mixture.
8. Preheat halogen oven to 350 F (175 C).
9. Place on low rack of turbo oven.
10. Bake in preheated oven for 35-40 minutes or until sponge is firm to touch.
11. Serve with a dollop of creme fraiche.