Molten Apricot Sacher Mug Cake

Method

1. Break the chocolate into small pieces and put it with the butter in a microwave-safe bowl of about 700 ml (for one serving, use the mug itself). Microwave (800 W) in 20 to 30 second bursts, stirring in between, for about 1 min in total, until melted. One long blast can scorch the chocolate.

   Add in this stepDark chocolate 40 gUnsalted butter 30 g

2. Add the sugar, eggs, milk and vanilla and beat well with a fork, then add the flour, cocoa, baking powder and salt and mix only until no dry flour is visible.

   Add in this stepSugar 30 gEggs 2Milk 2 tbspVanilla extract ½ tspPlain flour 30 gUnsweetened cocoa powder 2 tspBaking powder ½ tspSalt 1 pinch

3. Divide the batter between 350 ml mugs, one per serving, filling each only halfway (it rises a lot). Spoon the jam into the centre of each and push it down lightly with the spoon so it is hidden in the batter.

   Add in this stepApricot jam 2 tbsp

4. Microwave the mugs (2×) one at a time, for 1 min 15 sec each. They are done when the top has risen and set but the middle still looks slightly moist. If still runny, add 10 seconds at a time.

5. Let them stand for 1 min. Meanwhile, microwave the sauce chocolate and cream in a small bowl for 30 sec, stir until smooth and pour over the mug cakes.

   Add in this stepDark chocolate for the sauce 20 gCream for the sauce 2 tbsp

6. Whip the topping cream for 2 min until soft, spoon some onto each mug and eat while warm.

   Add in this stepCream for topping 80 ml