Prepare the Molds:

Use 4 microwave-safe ramekins (6-8 oz each) or small bowls. Lightly grease them with butter or oil to prevent sticking.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.

Add the Wet Ingredients:

Stir in the milk, melted butter, and vanilla extract until just combined. Do not overmix.

Fill the Molds:

Divide the batter evenly among the 4 prepared ramekins.

Place a piece of dark chocolate (or a truffle) in the center of each and let it sink slightly without pressing it all the way down.

Microwave One at a Time:

Microwave each ramekin individually on high for 45-60 seconds (based on an 800W microwave).

Adjust for your microwave:

Lower wattage (600W): 60-75 seconds

Higher wattage (1000W+): 35-45 seconds

The edges should look set, but the center should still appear slightly undercooked.

Let It Rest & Serve:

Allow each cake to rest for 30 seconds after microwaving.

You can serve it in the ramekin for a more casual look or gently run a knife around the edges and invert it onto a plate for a plated dessert.

Dust with powdered sugar or serve with ice cream.