Recipes

Preparation

Melt the butter in a Pyrex jug, 30 seconds on High (100%) Mix in caster sugar and eggs. Sift in flour with cocoa Stir in milk and Marsala and mix to form a smooth batter. Pour into a microwaveable ring mould, cover loosely with paper towel and Zap on High (100%) for 5 minutes. Stand until cold and invert onto a serving plate. Decorate liberally with hazelnuts.

Chocolate Sauce:
Place all the ingredients in a Pyrex Jug and Zap on Medium (50-60%) for 5 minutes or until chocolate melts and the mixture is smooth.