Alton’s Microwave Chocolate Mug Cake 

A gazillion apologies for anyone who is still reading my site, I completely vanished from up-keeping  this site with recipes. Truth to be told – these past few summer months, I have been really busy doing everything but trying out recipes. I made it a point to take advantage of hiking in the Canadian Rockies every single weekend as a way to push myself out to be with nature and usually; by the end of it, I am too tired to brainstorm my meal rotation. Some days, my meal planning happens right at the grocery store. Pat and I also travelled to Eastern Europe and more significantly, we became fur-parents to a wonderful boy -Maio, who is pictured above. He is a gem and loves to be outdoors who makes a perfect hiking buddy.

Anyways, Alton recently released a cookbook and I have been trying out a couple recipes. I only have done a handful but this chocolate cake is really something else. You can whip this up in 5 mins and it only takes 30 seconds to demolish it.  Late night sweet crave? Need a last min desert for your guests? Your pregnant wife egging you for a sugar craving at 3am? This chocolate cake got you covered! It is so good that Pat asked for this 3 nights in a row which he has never done before.

Alton’s Microwave Chocolate Mug Cake
Prep Time : 4 mins

Cook Time: 1.15 mins

Yields: 2 Portion

Ingredients

  • 75g semi-sweet chocolate,chopped ( or you can use chocolate chips)
  • 34g milk
  • 1/8 teaspoon vanilla extract
  • Pinch of cayenne pepper
  • 6g canola/vegetable oil  (1 tablespoon)
  • 36g sugar (4 tablespoons)
  • 2 large eggs
  • 29g All-pirpose flour (3 tablespoons)
  • 1/4 teaspoon baking powder

 

Steps

  1. Place chocolate and milk in a 16 ounce (approx. 470ml )mug and microwave on high for 45 seconds, then whisk ( I use a fork but you can also use a skinny whisk) till smooth. Add the vanilla, cayenne,vegetable oil and sugar and whisk smooth again.
  2. Whisk in the eggs, then add the flour and baking powder and mix until the batter just comes together.
  3. Place the mug on a paper plate (my preferred choice ) or paper towel (the batter almost always overflow).
  4. Place in the centre of microwave and just let it sit for 3 mins. (This allows the baking powder to work it’s magic.)
  5. Finally, microwave on high for 1.15 mins Be sure to stick around and watch as the batter sets and rises up like a soufflé and out of the mug like a tower of chocolate goody-ness.
  6. When the microwave stops, the column will fall 😦 .
  7. Turn out onto a plate or bowl (which is why paper plate is my preferred choice) and allow to cool briefly before splitting and filling with a giant scoop of vanilla ice cream. It will not look pretty but will suggest you not to skip this or it’s a big regret.

 

Recipe by Alton Brown’s EveryDayCook


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s