You can serve this cake warm — just watch out for dribbling cream!
Mug Cakes by Mima Sinclair © 2014 Kyle Books, and the photographs © Tara Fisher. No images may be used, in print or electronically, without written consent from the publisher.
Place the butter and chocolate in a 1 ½ cup mug and microwave until melted, 10 to 20 seconds. Add the egg and milk to the mug and beat with a fork until combined. Add the sugar, flour, baking powder, and salt and beat again until smooth, then fold through the jam. Cook for 2 minutes at 600W, 1 minute 45 seconds at 800W, or 1 minute 30 seconds at 1000W. Leave to cool.
Lightly whip the cream into soft peaks. Spread the jam over the cooled cake and then spoon on the whipped cream. Using a vegetable peeler, create delicate chocolate curls and scatter these over the cream. Finish, of course, with a cherry on top and serve immediately.