2 tbsp sunflower oil
1 medium egg
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)
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.