Roughly will be enough batter for two smaller 6-8 oz. ramekins (just fill a little over ½ full)
In a small mixing bowl whip the ingredients together until smooth. Cook one at a time in the microwave for 2-minutes or until the cake is puffed up. Serve immediately with a scoop if ice-cream or a dollop of whipped topping, or as we did with just a sprinkle of powder sugar/cocoa powder mixture.