Method of Preparation:
Beat the eggs till light and fluffy. Soften the butter (microwave at 100 percent powder for 10 to 20 seconds) and add to the eggs. Add vanilla essence and sugar and beat till well blended.
Sieve cocoa, flour and baking powder together and gradually fold into the egg-butter mixture, making quick figures of eight in the base of the bowl. Add milk or orange juice.
Line the base of the microwave safe dish with greased and floured greaseproof or brown paper and pour in the batter. Microwave at 100 percent powder for five minutes. Stand for five minutes. (Test with a skewer). When cool, gently turn the cake out. Store in an airtight box.
Top the cake with nuts. A dusting of castor sugar will make it look very attractive.