Add the flour, sugar, a pinch of salt and cacao to a measuring cup.

Stir well until nicely mixed. Then add the milk and melted butter (make sure it is lukewarm and not hot anymore).

Give it all a good stir for a couple of seconds until you get a thick and sticky chocolatey batter. Then add the egg.

Beat the egg well into the cake batter until it becomes airy and glossy. Make sure that the batter isn’t lumpy. Add the red food coloring.

Stir the chocolate batter well because you will want to avoid any floury lumps! It should be rich, smooth but not runny at all. Pour the batter into 2 medium ceramic mugs (or 4 small ramekins) that are microwave resistant.

Place the mugs in the microwave on a microwave tray (if the cakes rise over the edge and run down the sides again, it will be easier to clean afterwards). Microwave for about 1 minute and 40 seconds at 650W. Your cake might need an additional 10 seconds more or less depending on your microwave or how high or wide your mugs are. The cakes must have risen nicely and look like any other normal chocolate cake on the top. Take the chocolate cakes out and let them cool for some minutes. Serve lukewarm.