Raspberry chocolate mug cake

Serves 2
8 tbsp self raising flour
8 tbsp golden caster sugar
2 tbsp cocoa powder
2 tbsp espresso powder
2 large eggs
6 tbsp milk
6 tbsp sunflower oil
8 raspberries
2 tbsp dark chocolate chips

To serve:
Vanilla ice cream, (optional)
  1. In a bowl, combine the flour, sugar, cocoa powder and espresso powder and mix well.
  2. Add the eggs and beat until the mixture is smooth and thick.
  3. Gradually stir in the milk and oil, then add the raspberries and chocolate chips. Mix to combine well together.
  4. Divide between two microwave-safe mugs and microwave on high for 4-5 minutes until firm. Serve with vanilla ice cream, if desired.

Per serving: 892kcals, 53.4g fat (9.2g saturated), 98.4g carbs (62g sugars), 14.5g protein, 7.4g fibre, 0.096g sodium