Friday, March 4, 2016

Super Fast and Mad Easy Flourless Chocolate Mug Cake


I've been a little busy  lately, trying and tweaking recipes for a Mug Cakes and Cookies workshop I'm running at a local library next week.  After several weeks of packing on the pounds, I mean rigorous testing, I can finally share a few recipes this upcoming week.  Starting with this luscious chocolate cake, Dear Reader!

I am not going to lie to you -- a microwave cake will never taste as great as one fresh from the (standard) oven.  But it's pretty good for a gluten-free cake made in the microwave.  You don't have to heat up the kitchen to make it ... perfect when chocolate beckons during the summer swelter.  And with 2 small servings, you can share with your gluten-free friend, and both of you will enjoy it immensely.

Feel free to substitute margarine for the butter, and guild with either non-dairy topping or a simple sprinkle of sugar for a parve version.

TIP ALERT!  Take a few extra seconds to whisk a spoonful of melted chocolate mixture into the egg before whisking the egg into the chocolate mixture. Prevents "egg drop" batter, which tastes worse than it sounds. 

Because a few seconds could be the difference between undercooked and BURNT!, microwave for the minimum amount, then (if necessary) cooking for an additional 6 seconds at a time until the cakes are done.

Flourless (Gluten-free) Chocolate Mug Cake
Adapted from Mug Cakes by Leslie Bilderback (St. Martin’s Griffin, 2013)
Yield: 2 mug cakes 

Note -- For a single-serving, use 1 egg white, a pinch of salt, and half of each of the remaining ingredients.  Microwave for 1 1/2 to 2 minutes.

3 Tbl. unsalted butter (or margarine for dairy-free), cut up
1/4 cup semi-sweet chocolate chips
1 large egg, lightly beaten
1/2 tsp. vanilla extract
3 1/2 Tbl. granulated sugar
2 Tbl. unsweetened cocoa powder
2 Tbl. almond flour
Pinch table salt
Whipped cream or favorite non-dairy topping, for garnish
Additional sugar, cocoa powder and/or cinnamon, for garnish



In a microwave-safe small mixing bowl, stir together the butter and chocolate chips. Microwave 50-60 seconds, or just until butter melts.   Let stand 1 minute (to allow chocolate to melt), then stir with a fork until smooth.


Whisk a teaspoon of the chocolate mixture into the egg, then quickly whisk the egg into the remaining chocolate mixture until incorporated.  Stir in vanilla and sugar. Stir in the cocoa, almond flour and salt, stirring up from bottom, until batter is as smooth as possible.

Photo showing how high cake rise taken while microwave
running because cake falls fast when microwave stops. 

Divide mixture between two mugs. Place on opposite sides of microwave tray/turntable. Cook at 100% (full) power 2-3 minutes, or until batter has risen, tops lose most of their shine, and cakes just start to pull away from the sides of the mugs.

 Didn't I warn you?  Boom!

Cake will fall almost immediately after removing from microwave.  Let sit for a minute to finish cooking.

Sprinkled with a bit of cinnamon.
Cocoa powder works too.

 Sprinkle with additional sugar or whipped cream, if desired, before serving.

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