Step 1

Blend all of the ingredients apart from pecans and chocolate chips in a blender or food processor and blend until very smooth. Set aside to thicken a bit for a couple of minutes.

Step 2

Pour the batter into a lightly greased 8 ounce ramekin, a round small bowl or an oven safe mug. When choosing a container, keep in mind that the batter will puff up a LOT while cooking (to almost double its size) and then deflate so make sure the container is big enough to avoid spilling. Stir in chopped nuts and chocolate chips, saving a few for decorating the top. If the batter is thin, the nuts and chocolate chips will sink to the bottom but it’s fine since you can invert the cake after cooking and the bottom becomes the top.

Step 3

Microwave the cake on high by 30 seconds increments until it’s cooked through (err on the side of caution. This cake is better a big gooey vs overcooked). It took me 2 minutes total. Once cooked, the cake will pull away from the sides. Remove from the microwave using oven mitts and either eat as is (as pictured) or invert onto a plate.