Put the cocoa into a small bowl or cup and pour on the boiling water, mix well.
Microwave on HIGH for 30 seconds and then stir well again.
Put the flour and sugar into a bowl, add the cocoa mixture, milk, oil and egg – mix well.
Pour the batter into a greased 8″ inch wide microwave-proof dish and microwave on HIGH for 5 minutes.
Cooking times may vary depending on how powerful your microwave is if it doesn’t look cooked, microwave for a further minute.
Let it cool in the dish, then top with fresh raspberries and a dollop of cream,
6 servings