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1
Break up the chocolate bar with your hands, and put it in a heatproof container with the butter.
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2
Microwave for 1 minute or so at 600 W.
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3
Mix up the Step 1 combination with a whisk.
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4
Add the sugar, egg, pancake mix and cocoa powder and mix well.
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5
Grease a petit gateau mold meant for microwave cooking (or small cupcake molds etc.)
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6
with vegetable oil, and spoon in the Step 2 batter.
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7
The batter will rise when cooked, so just fill each cup or mold about halfway through.
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8
Hold the mold with both hands and tap it against the countertop several times to eliminate air bubbles.
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9
Put the filled molds in the microwave one at a time, and bake for about 2 minutes at 600 W while checking for doneness.
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10
Leave in the microwave for 2 minutes afterwards, then take the mold out.
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11
If the mold you are using has very small compartments and each one holds just a little batter, microwave for about 90 seconds while checking for doneness.
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12
If the batter looks uncooked, microwave for another 20 seconds or so.
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13
When cooking the 2nd batch, the microwave will be warm already, so cook it for a bit less time than the first batch.
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14
When the cakes have cooled, take them out of the molds.
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15
Optionally sprinkle with powdered sugar or cocoa powder to taste.
