In a mug, mix pancake flour, ABUELITA® Granulated Chocolate, corn oil, vanilla extract, egg, LA LECHERA® Sweetened Condensed Milk and CARNATION® Evaporated Milk. Microwave at medium power for 90 seconds, in 30-second intervals opening the microwave between each one; let cool.
For the meringue, beat the egg whites until doubled in volume; add the sugar little by little and beat until stiff peaks form. While continuing to beat, add the syrup slowly in the form of of a thread until completely mixed. Separate into 2 equal parts and add a little pink food coloring to one until you get the desired color.
Garnish the mug cake with both colors of meringue, raspberries and CARLOS V® Milk Chocolate.