Tohutao: Ūpoko 9 - Double Chocolate Mug Cakes

Ingredients:

• ½ Cup Plain Flour
• 2 Tbsp Dutch Cocoa
• ½ tsp Baking Powder
• 3 Tbsp Sugar
• ½ tsp Salt
• 150ml Milk
• 60ml Rice Bran Oil
• 6 Squares of White Chocolate

Method:

1. Whisk together all dry ingredients in a small bowl. Make a small well in the centre, and whisk in the milk and the oil. Whisk well until the batter has no clumps.
2. Pour batter evenly into 2 or 3 microwave-safe mugs. Do not fill to the top of the mug; leave at least a 2cm gap between the batter and the top of the mug.
3. Place 2 squares of white chocolate into each mug, pushing it down to ensure it's covered by the mixture.
4. Place mugs in the microwave, and cook for 2 minutes. If you have a particularly powerful microwave, cook for 90 seconds, and then check it - you want the cake to have risen a little, and the top to be cooked, but still be gooey on the inside.
5. Serve with cream if you're feeling decadent.