If using almonds, process them in a blender or food processor until they resemble a coarse flour. The mixture should look sandy with fine pieces, not chunky like chopped nuts.

Grease a ramekin or small mug, whisk the dry ingredients well, then stir in the milk and vanilla until no dry cocoa remains. The batter should be thick but spoonable and should sit below the halfway point of the vessel.

For oven baking, place the ramekin in a preheated 350 °F oven and bake for about 10 minutes. Remove it when the center has set softly and the chocolate aroma is warm and pronounced.

For microwave baking, heat the batter for 30 seconds, then check it and continue with two 15-second intervals as needed. The center should shift from liquid to softly set while still looking a little gooey.

Let the cake stand briefly after heating before digging in. Residual heat finishes setting the crumb, leaving the middle tender instead of dry.