Name: Easy microwaved chocolate cake with fudge sauce
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 g butter; 125.00 ml brown sugar soft; 2.00 eggs extra-large; 250.00 ml flour cake; 6.00 ml Baking powder; 40.00 ml cocoa powder; 65.00 ml water hot; 250.00 ml sugar; 500.00 ml water hot; 65.00 ml butter; 40.00 ml cocoa powder; 50.00 ml cornflour; 50.00 ml water; 65.00 ml cream; blueberries

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Ingredients (15)

CAKE

125.00 g	butter
125.00 ml	brown sugar — soft
2.00	eggs — extra-large
250.00 ml	flour — cake
6.00 ml	Baking powder
40.00 ml	cocoa powder
65.00 ml	water — hot

SAUCE

250.00 ml	sugar
500.00 ml	water — hot
65.00 ml	butter
40.00 ml	cocoa powder
50.00 ml	cornflour
50.00 ml	water
65.00 ml	cream
	blueberries

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Method:

Line the bottom of a 1,25 litre microwaveproof dish with paper towelling. Spray with non-stick spray. Cream the butter and brown sugar together until light and fluffy. Beat in the eggs one by one. Sift together the cake flour and baking powder. Fold small quantities of the flour mixture into the butter mixture. Mix the cocoa and hot water and add to the butter and flour mixture. Mix well. Turn into the prepared dish. Place on an upturned saucer in the microwave oven and bake for 5 minutes on 100 per cent power until the mixture shrinks from the sides of the dish. Cool.
Prepare the sauce by placing all the ingredients, except the cream and blueberries, in a glass bowl. Microwave for 4-6 minutes on 100 per cent power or until the sauce begins to thicken. Stir occasionally. Mix in the cream. Cut the cake into squares and serve with a scoop of the sauce and blueberries if preferred.
Makes a medium cake.