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Melt the chocolate and the butter in the mug in a microwave oven (30 seconds at 800 Watts).
Add two egg yolks, sugar and flour. Mix well until mixture is smooth.
Cook in the microwave for 40 seconds at 800 watts, let cool.
Beat the egg whites, then stiffen with a pinch of sugar, and pour into the mug on top of the melted chocolate mixture. Microwave for 20 seconds. Stop cooking as soon as the soufflé rises well above the edge of the mug.
It’s hard to resist this delectable fragrance of hot chocolate, this soufflé’s airy texture goes very well with the creamy consistency of the half-cooked chocolate cake.