• 3 eggs.

• 200 grams butter.

• ¾ tablespoon milk or orange juice.

• 30 grams cocoa.

• 200 grams flour, sifted with ½ teaspoon baking powder

Put the eggs into a bowl. Beat by hand preferably by an electric beater till very light and fluffy.

Soften the butter (Microwave at 100% power for 10 – 20 seconds.) and add to the eggs. Beat in with the essence.

Add the sugar and continue to beat and blend.

Mix with cocoa with the flour and stir into the egg – butter mixture, making quick figure of eights in the base of the bowl. This is not light folding action but a reasonably brisk, stirring in one. Keep adding the flours in tablespoonfuls and continue doing this until it is all incorporated. Add milk or juices.

Line in the base of a microwave safe – dish with greased and floured grease proof or brown paper and pour in the batter. Microwave at the 100% power for 5 minutes. Stand 5 minutes. (Test with a skewer.). Cool before gently turning out. Store in an airtight box.

Serves 6 – 8.

DECORATION:

You may top with nuts if you like. A dusting of castor sugar over the top also makes the cake very attractive.