Coffee Mug Molten Chocolate Cake for Two

From Cook's Country | October/November 2013

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

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. Microwaving the cakes on 50 percent power was the key to cooking them gently, helping create a light, tender crumb, and stirring the batter halfway through ensured even cooking. Finally, a few chunks of bittersweet chocolate added to each cake created a gooey, molten center.

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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

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