Ingredients

• Cake

• 1 tbsp coconut oil
• 4 soft pitted dates (around 30g), finely chopped
• 1 medium egg, beaten well
• 25g almond meal
• 7g cocoa powder (around 1 tbsp)
• 1/4 tsp baking powder
• 1 square (around 5g) plain dark chocolate (at least 70% cocoa solids)

• To serve

• handful fresh raspberries
• 150-200ml double cream

Directions

1. Place the coconut oil in a microwave-proof mug (that can hold around 300ml) and melt in the microwave on high for a few seconds. Do not allow to overheat.
2. Add the dates, egg, almond meal, cocoa powder, baking powder and a small pinch of salt to the mug and, using a fork, mix the ingredients until thoroughly combined. Add an extra 1-2 teaspoons water to loosen the mixture, if needed.
3. Press the square of chocolate vertically into the top of the cake batter until submerged and microwave on high for about 1 minute, or until the cake is risen, firm and just beginning to shrink from the sides of the mug.
4. Holding the hot mug carefully, turn the cake out onto a plate and cut in half to reveal the melted chocolate. Divide between two plates and serve each half with a handful of fresh raspberries and a dollop of double cream.