Chocolate-Raspberry Mug Cakes

▢ 1⁄4 cup all-purpose flour

▢ 1⁄2 teaspoon baking powder

▢ 4 tablespoons unsalted butter, cut into 4 pieces

▢ 3 tablespoons semisweet chocolate chips ▢ 2 large eggs

1. In a small bowl, whisk together flour and baking powder.

2. In a medium bowl, combine butter and chocolate chips. Heat in microwave at 50% power for 1 to 2 minutes. Use a spoon to stir mixture until smooth.

3.Add eggs, sugar, cocoa, jam, vanilla and salt to chocolate mixture and whisk until smooth. Add flour mixture and whisk until smooth.

4.Use a spoon to divide batter evenly between two coffee mugs.

5. Place the mugs on ▢ 1⁄4 cup sugar

▢ 2 tablespoons Dutch-processed cocoa powder

▢ 2 tablespoons seedless raspberry jam

▢ 1 teaspoon vanilla extract

▢ 1⁄8 teaspoon salt

▢ 10 raspberries

opposite sides of the microwave turntable. Cook at 50% power for 1 minute. Stop the microwave and use a spoon to stir batter in each mug, making sure to reach the bottom of each mug.

6. Cook at 50% power for 1 more minute (batter will rise to below the rim of the mug and the cake will look wet around the edges -- if edges are not set, cook at 50% power for 15 to 30 seconds more).

7. Use oven mitts to remove the mugs from the microwave, and let cool for 5 minutes. Place 5 raspberries on top of each cake.