1. Take the butter into the cup to make the cake, microwave the oven for 20 seconds to become a micro-melting state, turn the container so that the inner wall is stained with butter, the remaining butter and other raw materials (except for whipped cream or ice cream) are mixed, stirred until no knots are smooth; finally use kitchen paper to wipe off the excess batter on the inner wall of the container;
2. Put in the microwave oven to heat for 1 minute and 30 seconds, it is recommended to check the status of the paste below every 30 seconds, so as not to bake the paste; when the batter is up and the surface is a little moist, the cake is ready (may be due to the microwave oven power, the heating time will be different, my home is the United States microwave oven, the power is 1300w, the time is 1 minute and 30 seconds. ）
3. Serve whipped cream or ice cream while it's hot!