This week I’ve been experimenting with microwave mug cakes.
I tried a few different recipes and most were terrible. Any that included egg were horrible – a dry and rubbery texture which was so awful that even my children were slow to eat it (notice I didn’t say ‘wouldn’t eat’ – it was a sort of cake after all).
Finally though I found a recipe that worked. This one has the molten texture of a traditional chocolate fondant. I wouldn’t argue that it’s the same, or better than one cooked lovingly in the oven, but when you’re in desperate need of a quick, hot, chocolaty fix this does the trick very nicely.
Microwave chocolate mug cake
In a large mug, melt the following in the microwave:
- 2 tablespoons of coconut oil (preferable, but vegetable oil will do)
- 30g of good quality dark chocolate
For me this took 40 seconds on high (800W).
Stir to cool a little, then add:
- 4 tablespoons of plain flour
- 4 tablespoons plus 1 teaspoon of milk
- 1/4 teaspoon of baking powder
- 2 tablespoons of granulated sugar
- A pinch of salt
Mix well until smooth.
Then cook for 80 seconds on high in the microwave.
Leave to cool for a minute then eat straight away.