When you absolutely need a cake within minutes, you need a microwave mug cake. Lesley Waters adds cheeky cherries to her chocolate mug cake for a taste of the Black Forest, but orange zest would also work well.
75g/3oz dark chocolate, melted, plus extra to serve
50g/1¾oz unsalted butter, melted, plus extra for greasing
2 free-range eggs, beaten
50g/1¾oz caster sugar
50g/1¾oz plain flour
½ tsp baking powder
50g/1¾oz pitted cherries from a can, chopped, 2 tbsp juice reserved
Place the chocolate, butter, eggs and sugar into a bowl and mix together well.
Add the flour, baking powder, cherries and cherry juice and fold together until smooth.
Grease two mugs with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place in the microwave and cook on full power for 2 minutes. Remove the cling film and cook for a further 30 seconds, or until risen and cooked through. To serve, top with the reserved cherries and drizzle with the melted chocolate.
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