"Naughty but Nice" Chocolate Cake

Ingredients: Serves 2
6 tbsp. cocoa powder
5 tbsp. clear honey
¼ pint soured cream
6 tbsp. ground almonds
3 large eggs, lightly beaten
175g/6oz self-raising flour
175g/6oz dark brown sugar
175g/6oz margarine, softened

Method:
Lightly grease the Microwave Baker with the flat base. Cream the margarine and sugar until soft and fluffy. Gradually beat in the eggs, then the honey and soured cream. Sift the flour and cocoa together and fold lightly into the mixture using a metal spoon. Spoon the mixture into the Microwave Baker, place on a rack and microwave on HIGH for 10 min. Allow to stand for 10 min. Insert a cocktail stick into the centre, if it comes out clean, the cake is cooked. If not, microwave for a further 1-2 min., stand for 5 min. and test again.