做法

• In a 2-cup capacity microwave-safe mug* (see note), whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.

• Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.

• Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.

• Drizzle the tablespoon of water right on top of the batter.

• Cook in microwave on full power for 1 minute and 20 seconds to 2 minutes (1 minute and 25 seconds is my magic number), or until the cake rises to the top, the edges look set but the center looks ever-so-slighly wet and shiny but not raw, and sticks slightly to the finger when touched. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.

• Let it cool for about 5 minutes so you don't burn your tongue, but the waiting also help thicken the sauce in the bottom.