I recently came across a recipe for a Five-Minute Chocolate Mug Cake, and I just knew that I had to try it. So today, when I was craving some comfort food but wasn’t in a position to cook ’cause I’m not feeling well, I thought this cake would be perfect.
Anyway, I did tweak the recipe a bit and I wasn’t sure of some of the measurements, but the cake did turn out pretty darn good!
Here’s the recipe (from ovenhaven )
50g dark chocolate – I threw in 2 9.5gm bars of Dairy Milk, some bitter German chocolate and 4 squares of Giraldini dark chocolate
3 tablespoons butter
4 tablespoons plain flour
1 tsp ground cinnamon – I used 1 heaped tsp of Fabindia’s cinnamon sugar; next time I’ll keep it level
3 tablespoons sugar – I used 2.5, but next time I’ll probably use just 1 ’cause I like my cake to be a bit on the bitter side
3 tablespoons milk
Melt the butter and chocolate in a double boiler. Set aside to cool.
Add flour, ground cinnamon and sugar to a small mixing bowl, and mix well.
Add the egg and mix thoroughly. Pour in the milk and mix well. Add the melted chocolate and mix again.
Pour the mixture into a large microwavable coffee mug.
Microwave for 2 minutes on medium, 1 minute on high. It should be cooked (skewer test comes out with moist crumbs), but still a lil moist. Remember, it will continue to cook while standing.
Allow to cool a little and dig in!!
The cake came out quite moist, with pools of melted chocolate in between. Next time, though, I’ll probably reduce the amount of cinnamon sugar I used.