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
- 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
- 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.
- Whisk in the eggs, then add the flour and baking powder and mix until the batter just comes together.
- Place the mug on a paper plate (my preferred choice ) or paper towel (the batter almost always overflow).
- Place in the centre of microwave and just let it sit for 3 mins. (This allows the baking powder to work it’s magic.)
- 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.
- When the microwave stops, the column will fall 😦 .
- 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