Why this recipe works:
These individual chocolate cakes are cooked in coffee mugs in the
microwave for a nearly instant dessert. To keep our cakes from
overflowing, we had to supplement bittersweet chocolate with cocoa
powder; cocoa powder has less fat, which produces less steam, thus less
chance of an overflow.… read more
Serves 2
We developed this recipe in a full-size, 1200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, increase the cooking time to 90 seconds for each interval. For either size microwave, reset to 50 percent power at each stage of cooking. Use a mug that holds at least 11 ounces, or the batter will overflow. The bittersweet chocolate is added at two points.Ingredients
- 4 tablespoons unsalted butter
- 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
- 1/4 cup (1 3/4 ounces) sugar
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup (1 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
Instructions
1. Microwave butter and chopped
chocolate in large bowl, stirring
often, until melted, about 1 minute.
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-ounce) coffee mugs.
2. Place mugs on opposite sides of
microwave turntable. Microwave at
50 percent power for 45 seconds. Stir
batter and microwave at 50 percent
power for 45 seconds (batter will
rise to just below rim of mug). Press
2 chocolate pieces into center of each
cake until chocolate is flush with top
of cake. Microwave at 50 percent
power for 35 seconds (cake should be
slightly wet around edges of mug and
somewhat drier toward center). Let
cakes rest for 2 minutes. Serve.
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