Step 1

Add ingredients to a microwave-safe mug. Mix with a whisk until everything is well mixed and no egg white streaks remain. It may be difficult to see the egg streaks because the batter is so dark. Lift the batter up a few times with your whisk to check for any unmixed egg streaks.

Step 2

Cook cake in the microwave at full power for about 40 seconds (my microwave is 1100 watts, you may need to reduce or increase cooking time if your microwave wattage is significantly higher or lower than that). When your cake is finished, it should still look slightly gooey on top. Use a spoon to lift up the entire cake and check the bottom as well. The bottom of the cake should also be still slightly gooey but there should not be a pool of uncooked batter at the bottom of your mug. The cake will initially rise quite high while cooking and it will sink down as it cools. This is normal. The cake is also supposed to be small because it is very rich.

Step 3

Let cake cool for 10-15 minutes before serving and enjoying. Top with chocolate sauce, whipped cream or your favorite ice cream.

Step 4

If making the optional chocolate sauce, add the ingredients to a small bowl and whisk until smooth. Add more syrup if desired for a sweeter sauce.