Recipes from the Road #2: Still dessert, much easier, a LOT more chocolatey

12 minutes in the microwave = heaven.

60g butter - about 1/2 cup
half cup sugar
one egg
one cup self rising flower (this is equivalent to one cup all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon of salt)
two tbsps cocoa
one and a half cups hot water
a few drops vanilla

Cream butter and sugar until light and fluffy. add the beaten egg, fold in sifted flour and cocoa alternately with the milk and vanilla.

Spread evenly in a round eight cup capacity microwave dish (this might explode a teensy bit in your microwave, but its definitely worth it!). Sprinkle with combined sugar and cocoa and carefully pour over the hot water.

Place on a rack, cover lightly and cook on HIGH about seven minutes until just cooked in the center. Stand five minutes before digging in!