The Perfect Chocolate Cake - Microwave Edition

I am always looking for easy ways to satisfy my chocolate cake cravings, which surprisingly happens way too often. I have followed every microwave chocolate cake recipe that claims to give moist chocolate cakes out there, they always come out spongy and airy. I have tried making fudgy versions, I have tried eggless, flourless, extra cream versions even! Nothing satisfied me like this one did. 

This recipe is inspired by Nigella's choco-hoto-pots recipe and also an idea I got from this show I was watching on Fox Life which was showing how Cypriots make this cake and then add a sugar syrup on top after it comes out of the oven (completely forgot the name, I had switched off my brain after all the delicious food I had been gawking at, knowing I won't get to taste any of them).

Ingredients - 2 eggs, 3 1/2 tablespoons flour, 3/4 cup of fine sugar, 2 tablespoon sweet chocolate powder(I used this because I didn't have chocolate), 4 tablespoon cocoa powder, 2 heaped tablespoons of unsalted butter(I used low fat variety, simply because it was lying in front of me), 1 tablespoon olive oil.1/2 cup milk and 2 tablespoons of fine sugar for the syrup.

Method - Melt the butter in microwave and mix the chocolate powder and cocoa powder and keep aside for it to cool. Mix the flour, sugar and eggs in a separate bowl then add to the butter mixture when done. Microwave for 2:30 minutes on highest your microwave can go (mine goes up to 700W), then for 1 more minute and then for 15 seconds(adjust the time according to your microwave). While the cake is baking start boiling the milk and sugar mixture. Bring the cake out and pour this syrup on top and let it soak it all up. Once the cake has absorbed the syrup completely, you can take it out and dust some powder sugar on top.

Carve out slices while its still warm and enjoy the soft cake with tea. Keep the rest aside for later.

FlySongbird