• 4 Tbsp unsalted butter
• 2 oz bittersweet chocolate - 1 oz chopped + 1 oz broken into 4 equal pieces
• 1/4 cup sugar
• 2 large eggs
• 2 Tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder

1. Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 min. Whisk sugar, eggs cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 - 11 oz mugs.
2. Place mugs on opposite sides of microwave turntable. Microwave at 50% power for 80 sec. Stir batter and microwave at 50% power for 80 sec (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50% power for 70 sec (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 min, serve.

Serves: 2       Total cook time: 230 sec.
Source: Cook's Country Oct/Nov 2013