In a small frying pan over medium low heat melt 3 mints, butter, brown sugar and cream cheese.

Stir constantly and when the ingredients start to come together remove from heat.

Add in flour and stir.

With egg yolk in a small bowl, add in a bit of the chocolate mixture to temper the egg.

Then, while stirring the chocolate mixture vigorously, add the egg back into the chocolate mixture.

Combine well.

Pour the batter into two tea cups or one regular coffee mug and microwave for 1 minute.

Allow cakes to cool for at least five minutes.

When ready to serve, cover in whipped cream, chocolate sauce and the last chopped up peppermint patty.