Chocolate Cake -Coffee Mug Molten - Two

By mariannefeldman

http://www.cookscountry.com/recipes/Coffee-Mug-Molten-Chocolate-Cake-for-Two/43029/?extcode=N00SPFA00

These individual chocolate cakes are cooked in coffee mugs in the microwave for a nearly instant dessert. To keep our cakes from overflowing, we had to supplement bittersweet chocolate with cocoa powder; cocoa powder has less fat, which produces less steam, thus less chance of an overflow. Microwaving the cakes on 50 percent power was the key to cooking them gently, helping create a light, tender crumb, and stirring the batter halfway through ensured even cooking. Finally, a few chunks of bittersweet chocolate added to each cake created a gooey, molten center.

Ingredients

• 4 tablespoons unsalted butter
• 1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
• 1/4 cup (1 3/4 ounces) sugar
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (1 1/4 ounces) all-purpose flour
• 1/2 teaspoon baking powder

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

You wouldn’t dream of stirring a cake that’s baking in the oven. But to ensure that a microwave cake bakes evenly, that’s exactly what you need to do. We stop the microwave and give the batter a stir after 45 seconds.