Yield: 2 cakes 1 large egg 1/4 cup granulated sugar 1 pinch salt 2 tablespoons unsweetened cocoa powder 2 tablespoons butter, melted 1 tablespoon vegetable oil 1/8 teaspoon vanilla extract 1 tablespoon unsweetened shredded coconut 2 tablespoons toasted sliced almonds 1 1/2 tablespoons miniature semisweet chocolate chips 3 tablespoons milk 1/4 cup all-purpose flour 1/4 teaspoon baking powder Confectioners’ sugar, for garnish 1. Whisk together egg, sugar, salt, cocoa powder, butter, vegetable oil and vanilla extract in a bowl until smooth. Stir coconut, almonds and chocolate chips into the mixture; whisk in milk. 2. Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can’t see visible flour. 3. Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles. 4. Microwave each cup separately on high for 1 to 2 minutes, until risen and firm. 5. Lightly dust each serving with confectioners’ sugar.