Mug o' Cake

Once again, Cook's Country magazine comes through with an awesome recipe.  You like chocolate cake?  This one is chocolaty, delicious and takes about 5 minutes to make.  Yes, it seems crazy, but it really works!  Look!

Combine butter and chopped bittersweet chocolate.

 

Melt the chocolate/butter in the microwave then combine with sugar, eggs, cocoa and vanilla.  Combine the dry ingredients.

 

Blend everything together and divide it into coffee mugs (at least 11 oz size).  The recipe that follows is for two servings--I doubled it.

 

 



 

Microwave for 45 seconds at 50% power.  Stir and do it again for 45 seconds.

 

Shove 2 pieces of bittersweet chocolate into the batter.  This will create the molten part of the cake.  Microwave for another 35 seconds at 50% power.

 

Let sit for 2 minutes and you have an incredible molten chocolate cake!  It's that simple!

 

Add a little whipped cream if you want and enjoy!  They really are delicious!

 

 

COFFEE MUG MOLTEN CHOCOLATE CAKE FOR TWO

from Cook's Country

 

This recipe is for a 1200-watt microwave.  If using a smaller 800-watt oven, increase cooking time to 90 seconds for each interval. 

 

INGREDIENTS

4 Tbsp unsalted butter

1 oz bittersweet chocolate, chopped, plus 1 oz broken into 4 equal pieces

1/4 cup (1 3/4 oz) sugar

2 large eggs

2 Tbsp unsweetened cocoa powder

1 tsp vanilla extract

1/4 tsp salt

1/4 cup (1 1/4 oz) all-purpose flour

1/2 tsp baking powder

 

1. Microwave butter and chopped chocolate in a large bowl, stirring often, until melted, about 1 min.  Whisk sugar, eggs, cocoa, vanilla and salt into chocolate mixture until smooth.  In separate bowl, combine flour and baking powder.  Whisk flour mixture into chocolate mixture until combined.  Divide batter evenly between 2 (11 oz) coffee mugs
2. Place mugs on opposite sides of microwave turntable.  Microwave at 50% powder for 45 seconds.  Stir batter and microwave at 50% power for 45 seconds.  Press 2 chocolate pieces into center of each cake.  Microwave at 50% power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward the center).  Let cakes rest for 2 min.  Serve.