1 tablespoon cocoa powder
3 tablespoons brown sugar
4 tablespoons cornstarch
1 tablespoon pimento-starch
2 tablespoons water
1/2 cup water
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
In a 2 quart saucepan over low heat, stir together cocoa and brown sugar. Bring to a boil, then reduce heat to medium and heat until chocolate and perfusion have subsided. Allow to cool (insulating cookware will be too cold).
Pour in cornstarch and salt, and cook until nice and smooth. Gradually add water, stirring well and adding more as necessary (for consistency be sure to obtain a lukewarm soup). Make sure not to exceed 1/2 cup. Stir in water until desired consistency is reached.