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.











 

Molten Mocha Cakes

As you may remember, Mary Beth's birthday was on June 14.  She's the cake baker in the family (and a great one at that), but I needed to come up with some sort of dessert for her.  I came across this recipe in Baker's Chocolate Classic Recipes (the first recipe in the book).  It's easy and quick (15 minutes prep & 15 minutes baking time)--perfect for a novice cake baker like me.

Molten Mocha Cakes  (makes 8 individual cakes)

INGREDIENTS
8 oz semi-sweet chocolate
1 c (2 sticks) butter
2 c powdered sugar
1/2 c General Foods International Coffee (or similar product)--any flavor
5 eggs
4 egg  yolks
3/4 c flour
Powdered sugar (optional)
Raspberries (optional)

• Heat oven to 425 degrees.  Butter eight 3/4 c custard cups, ramekins or souffle dishes.  Place on cookie sheet.
• Microwave chocolate and butter in large microwavable bowl on HIGH for 2 minutes or until butter is melted.  Stir with wire whisk until chocolate is completely melted.  Stir in sugar and flavored instant coffee until well blended.  Whisk in eggs and egg yolks.  Stir in flour.  Divide batter among cups.
• Bake 14-15 minutes or until sides are firm but centers are soft.  Let stand 1 minute, then run small knife around cakes to loosen.  Invert cakes onto dessert dishes.  Sprinkle with powdered sugar and garnish with raspberries, if desired. 
• Make-ahead: Bake as directed above.  Cool slightly, then cover cups with plastic wrap.  Refrigerate up to 2 days.  Place cups on cookie sheet.  Reheat in 425 degree oven for 12-13 minutes.  (I know this doesn't seem like it would work, but it does.)
• We even had a left over one and it sat in the fridge for a number of days.  A quick 30 second zap in the micro and it was good as new.