Chocolate Pudding

The secret here is using melted dark chocolate. Cocoa powder doesn't hold a candle to it, and using bar chocolate negates the need for adding milk or oil while producing a really moist cake.

- 2 oz. dark chocolate bar (60% cocoa)
- 2 oz. butter
- 3 tbsp sugar
- 3 tbsp. flour
- 1 egg
- 1 chocolate truffle (Lindt truffles work great)

The chocolate truffle creates the warm oozy chocolate center of your cake.   Be sure to freeze it ahead of time and it will melt just perfectly once the cake is finished cooking.

1⃣ Break up the chocolate into pieces and place that along with the butter into a microwaveable bowl. Heat for 30 seconds, then remove and stir to melt the chocolate. If it's not quite melted, microwave for an extra 5 seconds and stir again.

Be sure not to microwave the chocolate too long or it will thicken up; let it melt by stirring.

2⃣ In a separate bowl, beat the egg thoroughly and mix in the sugar until it whitens a bit.   Mix the egg/sugar into the bowl of chocolate, then slowly incorporate the flour.

The finished batter should be fairly liquidy.

3⃣ The best container for microwaving the chocolate batter is, of course, the giant mug. Spray some cooking spray into it first, then pour the batter in. The cake will rise during the cooking process so make sure you use the largest mug you can find.

Finally, stick the frozen chocolate truffle into the mixture, about halfway in. Cover up the "hole" with some of the batter.

4⃣ Microwave for about 1 minute and 30 seconds.   If you have a less than 1000W microwave try a slightly longer cook time.