Chop 5 pieces of chocolate into small bits. Chill them in the fridge for 30 minutes if the weather is warm.

Pour 85g cocoa powder or 5 sachets into a bowl.

Add 2 tbsp of all-purpose flour to the bowl. For a softer texture, reduce to 1 tbsp.

Add the chopped chocolate to the mixture.

Add 5 tbsp of milk to the bowl. Avoid low-fat milk.

Crack 2 medium eggs into the bowl.

Mix all the ingredients thoroughly until smooth.

Line a microwave-safe container (700–800cc capacity) with parchment paper and pour the batter in.

Microwave the batter for 2–2.5 minutes. Adjust time based on microwave wattage (1000W = 2 minutes, 700W = 2.5 minutes).