Mug cakes satisfy that must-have-chocolate craving very quickly! This one's completely flourless.
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Makes 1 large or 2 medium mug cakes.
1 large egg - brought to room temperature
1/4 cup semisweet chocolate chips
2 Tbsp butter, softened
1 Tbsp Confectioners’ sugar (optional)
1 large egg - brought to room temperature
1/4 cup semisweet chocolate chips
2 Tbsp butter, softened
1 Tbsp Confectioners’ sugar (optional)
- Put chocolate chips and softened butter in a large microwave-safe coffee mug or medium/small ones.
- Microwave on high for 15-second intervals, stop and stir, then repeat until it’s almost melted. Stir more.
- Beat the egg with a fork in a separate bowl until kind of bubbly and has doubled in volume. 4 or 5 minutes.
- Stir the egg mixture into the chocolate in thirds. Gently stir in 1/3, then repeat by thirds until all is combined.
- Microwave the batter on medium heat for 30 seconds, then high for almost a minute more.
- Optional), sprinkle top with confectioner’s sugar. Be careful to let cool a bit before serving - the middle part will be very hot!
