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.