Single serving microwave cake

I'm sure you've seen the single serving microwave recipes around. I think they're a freaking amazing idea. The only thing that bothers me is that most require separating an egg. I feel like that defeats the purpose of a quick, simple recipe. My opinion: Streamline!

So I came up with this.

It actually makes two servings, because there's always someone around who's going to be eyeing your treat. Like a husband with a sweet tooth (sigh- not soon enough). Or a pregnant sister. Or a mom who's always down for a treat. Or, at the very least, an extra treat for myself for later.

 This was originally intended to be a chocolate chip cookie, but turned out with a cake-like texture. I call that a win-win situation, especially since it makes a great basic recipe for other cake flavors. But for today, we enjoy chocolate chip-- A la mode.

 Single-serve Chocolate Chip Microwave Cake

Gather:
2 ramekins

1 egg
1 T melted butter or olive oil
1 T brown sugar
1/8 t. vanilla
pinch salt
1/3 c. gluten free flour**
pinch baking soda
2 T mini chocolate chips

**Or blend of flours- see right sidebar for my preference: (2 T each of brown rice flour,sorghum flour, potato starch)

In a bowl, beat the egg, sugar and butter until combined. Add in the other ingredients and mix well. Spoon into ramekins. Microwave for ~60 seconds, and check to see if they're done with a toothpick that comes out clean. If they're not done, just pop them back in for a few more seconds. (Keep in mind that my microwave came free with the purchase of a george foreman grill about 10 years ago, and it took a little over a minute to cook mine)

P.S. Beats the heck out of heating up an oven in the middle of the summer.