The 45-second ‘melt in the middle’ chocolate cake you can make entirely in a mug with NO weighing, it’s so easy
WHEN it comes to cooking, there are those who are happy to spend hours in the kitchen, and those who just want a quick fix.
And if you’re in the latter category, there’s a recipe you can try which results in a delectable melt in the middle chocolate cake in just 45 seconds.
The recipe creators over at BBC Good Food also boasted that the cake doesn’t require any weighing, and is “perfect for a quick treat”.
You shouldn’t have to shell out loads for the ingredients either, as a lot of the chocolate flavour comes from cocoa powder, rather than actual chocolate.
And you’re more than likely to have the rest of the ingredients in your cupboard.
What you will need
Two tablespoons of sunflower oil
One medium egg
Two tablespoons of plain flour
Three tablespoons of light brown sugar
One tablespoon of cocoa powder
A dash of vanilla extract
One tablespoon of boiling water
One soft chocolate truffle of your choice – such as a Lindt Lindor
First up, put all of the ingredients – except the chocolate truffle – into a fairly large (at least 350ml), microwave-safe mug.
Using a fork, whisk all the ingredients together, before adding a pinch of salt and whisking again.
Get your chocolate truffle and push it carefully into the centre of the mixture.
You want it as close to the middle as possible, and it should be covered by the cake mixture.
Then, pop the mug into the microwave and set it for 45 seconds.
The result cake should be firm on the outside, and gooey and molten-like in the centre.
And it’s best served warm with either cream or ice cream.
Those who had tried the recipe took to the reviews section of the Good Food website to weigh in.
“This is absolutely delicious – and I’m a picky eater!” one wrote.
“I tried this without an egg because we didn’t have one and I used milk instead,” another added.
“It was really nice!”
They also said that they served it with chocolate sauce, which made it even more delicious.
“Super quick and easy. A great hit with the family,” a third praised.
Another quick and easy microwave cake to try
Ex Masterchef champion Tim Anderson has shared his recipe for an emergency mixing bowl cookie cake.
Serves: 1 to 3
Takes: 3 minutes
YOU NEED:
Two tablespoons of butter
Two tablespoons of milk
Four tablespoons of light brown sugar
Six tablespoons of plain flour
One teaspoon of vanilla extract (optional)
Four tablespoons of breakfast cereal, desiccated coconut, flaked almonds, chopped pistachios or similar – or a mix
1 ⁄ 16 teaspoon baking powder*
1 ⁄ 16 teaspoon bicarbonate of soda*
Pinch salt
Two tablespoons of chocolate chips or chunks, milk or dark or a mix of both
Ice cream, as needed
* I don’t expect you to have a 1⁄16 teaspoon – just use a ¼ or ½ teaspoon and eyeball it.
METHOD: Combine the butter and milk in a pasta bowl or similar shallow dish and cook for 30 seconds so the butter melts and the milk warms up.
Whisk in the sugar, then add all of the remaining ingredients except the chocolate and ice cream, and mix well.
Fold in the chocolate chunks, tidy the edges of the bowl with a cloth or paper towel, then cook, uncovered for one minute to 90 seconds.
Leave to cool for one to two minutes, then enjoy straight from the bowl, with a scoop or two of ice cream on top.
Some people complained that it was a bit “eggy”, to which another person revealed that their version needed another 15 seconds on top of the 45 recommended.
They also used self-raising flour in place of plain flour, and added: “I mixed the wet mixture (with oil and egg) before I added the water, and then whisked it vigorously as soon as the water was added.
“This avoided the water cooking the egg.
“Lastly, I added a little orange oil for a more interesting flavour. It was delicious!”