Dessert for one · No. 506
Chocolate Mug Cake
For the nights only chocolate will do. Cupboard ingredients, one mug, two minutes in the microwave.
Per portion
570kcal
13 gProtein
66 gCarbs
28 gFat
Calories from protein 9%, carbs 46%, fat 45%. Estimated from the ingredients.
Roughly £0.80 a portion.
Veg
Method
- 1
Mix the flour, sugar and cocoa in a large mug (350 ml or more).
- 2
Add the egg, milk and oil and beat with a fork until smooth, then stir in most of the chocolate.
- 3
Microwave on full power for 70–90 seconds (800–900 W), until risen and just firm on top. It keeps cooking a little as it stands.
- 4
Scatter over the rest of the chocolate and leave for a minute before eating.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chocolate-mug-cake/
Find more like this
