I finally decided to test this soft chocolate mug cake recipe, an idea for a quick snack since the cooking is done in the microwave. An easy and above all quick recipe (less than 2 minutes of cooking in the microwave).
An egg-free mug cake is ideal for people with an egg allergy. This quantity is for a small mug, do not hesitate to double or even triple for 2 mugs. The cooking time of this mug cake depends on the power of your microwave, I baked my cake for 70 seconds for a maximum power of 950 Watts.
Ingredients :
- 30 g flour
- 15 g bitter cocoa
- 25 g sugar do not hesitate to adjust the amount of sugar
- 1/4 baking powder
- 1 pinch of salt
- 75 ml milk
- 30 ml vegetable oil
- 1 tbsp hazelnut spread (optional)
Instructions :
- Mix the dry ingredients in a small bowl (flour, sugar, cocoa, salt, and yeast) to incorporate them well.
- Pour the milk and the oil over the dry ingredients and mix everything together to obtain a smooth preparation without lumps.
- If you add the spread, place a spoon in the center on the surface of the dough without pressing on it.
- Butter the mug and sprinkle the edges with sugar.
- Pour in the chocolate preparation.
- Place a paper towel in the microwave to avoid dirtying the surface if the cake overflows.
- Place the mug on the paper and cook for 70 seconds maximum power (950 Watts in my case) while closely monitoring the cooking that the cake does not overflow the best solution is to take a mug high enough.
- Remove from the microwave to enjoy, decorating with red berries if desired.
