Here’s what you can do with a mug, a microwave oven and some Nutella.
By Nashira Usef
I’m sure you have heard of cakes that can be made in the microwave in less than 5 minutes. I’m also sure you have seen, perhaps even tried a few recipes storming the web for quite sometime now.
So naturally, I was skeptical when I saw this recipe. Until I made it, that it. Man, I was sold in less than 5 minutes. The cake turned out so wonderfully—sinfully scrumptious with warm chocolate oozing out when I dug in with a spoon, mmm!
The only downside is the number of pounds it packs—it’s seriously high on the calories. So if you are calorie conscious, make smaller servings in small mugs so you can share it with others. I’d suggest doing three small mugs instead of 2 medium ones.
The best part is, you don’t even need a topping like whipped cream or ice cream to enjoy this dish, it’s absolutely delish on its own. I did the cream topping just for the photographs—scooped it out before enjoying the cake with pieces of fresh strawberries, my style.
- 4 tablespoons self rising flour, sifted
- 3 tablespoons unsweetened cocoa powder, sifted?(I used Cadbury’s)
- 4 tablespoons caster sugar
- 1 medium egg
- 3 tablespoons Nutella
- 3 tablespoons milk
- 3 tablespoons olive, or vegetable oil (I used olive)
- 2-3 teaspoon chocolate chips (I used Hershey’s semi-sweet chocolate chips)
- Combine all ingredients except chocolate chips in a bowl. Beat well with a whisk until smooth and blended. Divide the batter between 3 small microwave safe mugs, or two medium mugs. Important thing is to fill mugs up to just ¾ full, if not the cake will overflow when it rises. Then tip in 1 teaspoon chocolate chips into each cup and push it into the batter until completely covered.
- Microwave on high power for anywhere between 30 seconds to 3 minutes—I did two cups, together. Please note that cooking time will depend on microwave wattage. Mine took 1.5 minutes (850 watts oven), whereas the original recipe says it was done in 30 seconds—so watch out. The key for the perfect lava cake is not to overcook the batter. The cake should rise a bit, ideally with a moist, fluffy, gooey texture, and glossy, fudgy top. The more you cook, the cake will toughen up and dry—so slightly undercook and keep an eye on it the whole time.
- Top with whipped cream, if you like. And of course, serve with strawberries or raspberries—the perfect partner for chocolate. Enjoy!