Microwave Chocolate Cake II
A single-serving chocolate cake made from pantry staples and cooked in the mug you eat it from. Using oil instead of butter keeps the crumb moist after microwaving, and cocoa powder gives a deep chocolate flavor without any melting or chopping. The batter takes minutes to stir together. Leave out the egg and the result turns dense and fudgy, so you can choose the texture you want.
Instructions
Put the flour, sugar and cocoa powder straight into a microwave-safe mug or bowl and stir them together so there are no dry pockets of cocoa.
Add the whisked egg and mix well until the batter is smooth and thick.
Pour in the milk and the vegetable oil and stir until the batter is loose and glossy with no streaks of oil.
Stir in the chocolate chips, pine nuts or hazelnuts, along with the vanilla and/or cinnamon. Mix well so the additions are spread evenly through the batter.
Microwave the mug according to your oven's power: 3 minutes at 1000 W, 3 minutes 30 seconds at 750 W, or 4 minutes at 700 W. The cake is ready when it has risen and the top looks set.
Let the cake cool slightly before eating, since the mug and the center will be very hot. For a fudgier cake, leave the egg out.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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