When you get tired of macaroons but want a quick Passover dessert-almost as fast as opening a package- try this from Margaux Laskey of the New York Times. My husband , who is not a big dessert eater, finished the entire cake. This cake would also work at any time of the year. It’s truly magical, gluten-free, and should take no more than 5 minutes from start to finish.

Chocolate Mug Cake  (1 serving)

Ingredients:
1 Tablespoon unsalted butter
1 egg
a few drops of vanilla
3-4 Tablespoons , white sugar, to taste
3 Tablespoons unsweetened cocoa powder
pinch of kosher salt
1 teaspoon mini chocolate chips (optional)
Confectioner’s sugar, fresh berries, whipped cream or ice cream  (optional)

Directions:

1. Microwave the butter in a microwave-safe mug until melted, 20-30 seconds.
2. Crack the egg into a small bowl; add vanilla and whisk until frothy.
3. Pour egg mixture into the mug over the butter and whisk well.
4. Add the sugar, cocoa powder and salt. Whisk until almost smooth. A few small lumps are OK.
5. Scrape down the sides.
6. Sprinkle with chocolate chips, if using.
7. Cook in microwave on high for 1-1 1/2 minutes or until a toothpick in the center comes out mostly clean.
8. Top with confectioner’s sugar, fresh berries, whipped cream or ice cream.

Hints: Add a little more butter for a moister cake. Change the flavor with some coffee powder. Mix well to ensure that you don’t make scrambled chocolate eggs. If baking two cakes, add 30-60 seconds to cook time. The batter can be prepared before dinner and baked just before dinner is over. Let cool a little if serving with ice cream. The cake will be hot.