Wednesday, September 2, 2015

Molten Mug Cakes in 30 Seconds

Sometimes you just need a chocolate treat.  This recipe, adapted from a recipe on A Beach Cottage, was just what I was looking for: used ingredients I already had, was easy to whip up in one cup, and had single serving portions.  The molten center didn't hurt.

To make it quick and easy, I have given the ingredients in volume measurements.  It mixes up really fast, then cooks even faster.  It's the perfect recipe for one or two people (full disclosure: I made one for my boyfriend, then ate both servings myself.  Then I made another one later that night.)

Molten Mug Cake Recipe

Mixing time: 2 minutes
Cooking time: 30 seconds
serving size: 1 mug

In a six- or eight-ounce mug or teacup, whisk together with a fork:

1 Tbsp. GF Pastry Flour (regular All-purpose flour works if you're not gluten-free)
1 Tbsp. sugar
1 Tbsp. Cocoa powder (I used Trader Joe's Cocoa Powder)
a pinch salt
a pinch baking soda
a pinch baking powder

When the dry ingredients are combined, whisk in:

1/2 tsp. vanilla (optional)
1-3 Tbsp. half and half or cream

When the ingredients are well-combined, push down into the center of the batter:

1 square dark chocolate

Shake the mug if necessary to get the batter to cover the chocolate.  Place the cup in the microwave and set the timer for 1 minute on high.  Watch the mug as the cake cooks.  The batter will bubble and double in volume.  As it starts to sink down again, stop the microwave.  Every microwave is different, but for me this takes about 30 seconds.  Let the cake cool a bit until the cup is not to hot to the touch.  Serve warm.