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Mug cake: chocolate flavour, ready in no time. In small portions, so you don’t have leftovers
MUG CAKE – in single portions
By Cris Muratori and Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. One Mug cake very easy, made in the microwave, topped with whipped cream and super simple to do. No more excuses for not having time to kill that cupcake’s will.
- Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
- Build your online meal menu HERE, it’s practical and you SAVE at the supermarket.
- PORTION: 2, SEE RECIPE FOR 4, 6 OR 8 PEOPLE, CLICK HERE.
- Preparation: 00:15
- Interval: 00:00
- TOOLS: 3 bowl(s), 1 strainer(s), 1 cup or mug (per person)
- EQUIPMENT: conventional + mixer or kneader (optional)
See how to make a quick and easy CHOCOLATE BLENDER CAKE. Here at TERRA TASTE.
INGREDIENTS, CLICK HERE TO SEE THE SHOPPING LIST.
MUG CAKE ingredients
- 2 units of eggs, beaten
- 1 1/4 tablespoon(s) unsalted butter, softened
- 2 tablespoons cocoa powder (or chocolate powder, if you prefer)
- 1 1/2 tablespoon(s) sugar
- 1 teaspoon(s) of baking powder
whipped cream ingredients
- 50 ml of fresh cream
- 1/2 tablespoon(s) of sugar
- Vanilla essence to taste (or almond essence)
Ingredients for decorating
- cashew sauce to taste
PRE-PREPARATION:
1. Separate recipe ingredients and utensils.
2. This recipe can be made in cups or small cups (1 per person), prefer large, transparent ones.
3. Remove the butter from the refrigerator, place it in a bowl and place it in the microwave for about 15 seconds, just enough to soften it without melting it.
4. Sift the cocoa (or cocoa powder) and sugar into a bowl.
PREPARATION:
Mug cake:
1. In a bowl, using a hand mixer or an electric mixer, beat the eggs for 2 minutes until they increase in volume and form a whitish mixture.
2. Add the softened butter and beat a little more to incorporate it well into the eggs.
3. Then add the sifted cocoa or chocolate powder and sugar.
4. Beat all the ingredients well until a smooth and homogeneous mixture is formed.
5. Finally, add the baking soda and mix.
6. Divide the dough into the mixing bowls (or cups), filling them to just over half full, as the dough rises and may overflow if it is too full.
7. Microwave the cups for 3 minutes on high power.
chantilly:
1. In another bowl, with the mixer, beat the cream with the vanilla or almond essence.
2. When the cream has a medium consistency, add the sugar and beat until it forms whipped cream (be careful not to whip too much, if you whisk the tip the cream turns into butter).
3. Book.
Mug cake:
1. Check the dumplings in the microwave.
2. Insert a toothpick, if it comes out dry, remove it.
3. If not, increase by 1 more minute and repeat the toothpick test.
4. Increase the time, every 1 minute as needed, until the toothpick comes out clean.
FINISHING AND ASSEMBLY:
1. Serve the Mug cake in the same containers that have been prepared.
2. On each one, put the whipped cream on top (you can use a sac à poche if you want), but do not completely cover the surface of the cupcakes.
3. Decorate with cashew sauce.
Source: Terra
Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.
