I was sent this recipe in e-mail by my husband’s cousin who is an very creative cookie decorator and an awesome baker… too bad they live too far away from us else I would seriously consider she and I opening a bakery together!
She has revised this recipe a little bit after doing several test cakes and is convinced that it should work every time. “It's an amazing way to treat a chocolate craving!” – she says. I myself am not really a big chocolate lover, but I do enjoy it once in a while, like almost all other desserts and sweets! She loves dark chocolate so she used a dark cocoa powder and 60% bittersweet chips, but you can substitute any flavor chips or leave them out altogether. She recommends trying peanut butter, espresso or mint chips.
4 T. flour
4 T. sugar
2 T. cocoa powder
1 egg
3 T. milk
3 T. oil
3 T. chocolate chips
small splash of vanilla extract
In a large coffee mug or bowl, mix flour, sugar, and cocoa powder. In a separate large coffee mug, beat egg, milk, oil and extract with a fork. Stir dry ingredients into wet ingredients until completely combined. Add chips and stir again.
Microwave on HIGH for 90 seconds. (Individual times will vary - do NOT overbake) Cake will rise over the top of the mug but it will deflate when microwave stops. Cake is done when it is just done on the top. Inside and bottom will still be a bit liquid. Allow to cool a few minutes (if you can wait), then stir from the bottom to spread the melted chips throughout. Top with ice cream, if desired.
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