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Chocolate cake, for those of us who aren’t into deferred gratification. About ten minutes from urge to plate, counting digging out the ingredients and cleanup afterward (if you don’t count soaking the mug).

From Instructables

Ingredients:
  • microwave
  • straight sided coffee mug
  • 4 tablespoons flour (100 Kcal)
  • 4 tablespoons sugar (135 Kcal)*
  • 2 tablespoons unsweetened cocoa
  • Pinch of salt
  • 1 egg (90 Kcal)
  • 3 tablespoons milk
  • 3 tablespoons oil (360 Kcal)
  • 3 tablespoons chocolate chips (150 Kcal)
  • splash vanilla or other flavoring
Mix dry ingredients in mug. Add egg & whomp. Add milk & oil & whomp. Add chips & vanilla & whomp.

Microwave on “high” for 3 (1000W oven) or 4 (700W oven) minutes.

The cake will rise up out of the mug while it’s cooking, but it will collapse when you’re done. It’ll slide right out of the mug. The mug will be a lot easier to clean if you coat the inside with nonstick cooking spray first.

Makes one me- sized serving. I’d estimate it’s about two normal cupcakes.

This is the first bread/cake/muffin thing I’ve ever cooked in a microwave that has come out edible, let alone tasty. I suspect that the small volume is the key — there’s no way to get the microwaves spread evenly over a large area.

* I actually like a bit less.

(Copied over from my LiveJournal account; they're making noises about cancelling my account for inactivity. Or maybe I just got hit by an exceptionally clever phisher.)

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January 2019

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