- 2 tbsp sunflower oil
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- 1 medium egg
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- 2 tbsp plain flour
- 3 tbsp light brown sugar
- 1 tbsp cocoa powder
- dash of vanilla extract
- 1 tbsp boiling water
- 1 soft chocolate truffle of your choice (we used Lindt Lindor)
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- ice cream or cream, to serve (optional)
Using a fork, whisk all the ingredients, aside from the chocolate truffle, with a pinch of salt in a large mug (ours was 350ml).
Push the chocolate into the centre of the batter, and microwave the cake on high for 45 secs until cooked on the outside with a liquid molten centre. Serve hot with ice cream or cream, if you like.