Hot Chocolate Microwave Mug Cake

Recipe courtesy of Madison Cowan, Grand Champion of the Food Network’s “Chopped.”

Hot Chocolate Microwave Mug Cake

Don’t bother firing up the cooker, this satisfying, gluten-free dessert, rich in calcium, potassium, zinc & flavanol antioxidants, is a perfect cross between drinking chocolate & sticky toffee pudding, ready in minutes.

Unsweetened cocoa powder 3 oz
Unsalted butter 1 stick
Organic brown cane sugar 1 cup
Vanilla extract 2 tsp
Eggs 2, large
Bob’s Red Mill sweet rice flour ½ cup (aka mochi flour)
Baking powder ½ tsp
Sea salt 2 pinches
Pecan pieces handful (optional)

 

Place cocoa & butter in a microwave safe bowl & heat on high for 1 minute then stir well to combine & set aside. Whisk eggs, sugar & vanilla together then sift in flour, baking powder & salt. Stir until just combined then add the chocolate mixture & pecans & fold together well. Don’t over mix. Divide batter into 4 mugs, filling halfway & microwave on high for 90 to 120 seconds. Serve hot w/ Greek yogurt & summer berries.

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