INGREDIENTS

INSTRUCTIONS

Make the cake:  Line the bottoms of two 1-cup microwave-safe ramekins
with wax paper  and fasten a wax paper collar 2 inches high around each
ramekin. In a  microwave-safe measuring cup stir together the raisins
and the Grand  Marnier and microwave the mixture at high power (100%)
for 1 minute.  In a bowl whisk together the brown sugar and the oil and
whisk in the  egg, the milk, the flour, the cocoa powder, the cinnamon,
the baking  soda, and the salt. Stir in the raisin mixture, combine the
batter  well, and divide it between the ramekins. Microwave the cakes
at  medium power (50%) for 2 minutes. Let the cakes stand on a rack for
5  minutes. Run a thin knife around the edges of the ramekins, invert
the cakes onto the rack, removing the wax paper carefully, and let
them cool slightly.  Make the glaze:  In a 1-pint microwave-safe glass
measure combine the cream, the  butter, the chocolate, and a pinch of
salt, microwave the mixture at  high power (100%) for 1 minute, or
until the cream comes to a boil,  and stir it until it is smooth.  Set
the rack with the cakes over a baking sheet and pour the glaze  over
the cakes, spreading it as necessary to coat the tops and sides.
Serves 2.  Gourmet March 1990  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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