Dark chocolate mug cake with a raspberry heart

Ingredients

For 1 serving

• All-purpose flour25 g
• Unsweetened cocoa powder6 g
• Eggs1
• Reduced-fat milk30 ml
• Sugar10 g
• Dark chocolate 70%8 g
• Raspberries30 g
• Baking powder2 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Break the dark chocolate into small squares and gently rinse the raspberries.
2. In a large microwave-safe mug mix the flour, cocoa, sugar and baking powder.
3. Add the egg and the milk and work with a fork until you have a smooth cream.
4. Push the raspberries and the chocolate into the centre, just covering them with batter.
5. Microwave at 800 W for 70–80 seconds, until the edges are risen and dry but the centre is still soft: the heart should stay molten.