- 75g butter
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup milk
Throw these in a food processor and zap till well blended (it is easier if the butter is at room temperature (but for Emergency Chocolate Cake it usually isn’t 😉
Grease a middling size microwave-proof bowl, if you want to use a cake sized bowl then make double quantity.
Then add to the food processor:
- 1/2 cup all-purpose flour
- 3 Tbsp cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
Zap into a thick batter consistency, if it is solid add a little more milk (you can use soya etc. milk or water and milk powder).
Pour into bowl, and microwave on high for 2-3 mins till the top is firm. Cool then release onto a plate, eat while still warm, if you need a topping make extra mixture and use that (uncooked).