Chocolate Mug Cake
Flourless, gluten-free, and chocolate: make this decadent treat in about two minutes!
- ¼ cup (50 mL) dark chocolate morsels
- 1 tbsp (15 mL) milk
- ½ tbsp (7 mL) unsweetened cocoa powder
- 1 egg yolk
- Fresh berries, powdered sugar, or whipped cream (optional)
Combine the chocolate morsels and milk in the Ceramic Egg Cooker. Microwave, uncovered, on HIGH for 30 seconds or until the chocolate is almost melted. Stir until smooth.
Add the cocoa powder and egg and stir to combine.
Microwave, uncovered, on HIGH for 45 seconds. If the top is still wet, continue to microwave in 10 second intervals until the top is no longer wet.
Allow the cake to cool for 1 minute. Add optional toppings and enjoy directly from the cooker.
- 1 servings
Nutrients per serving:
U.S. Nutrients per serving (1 cake): Calories 280, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 185 mg, Sodium 15 mg, Carbohydrate 27 g, Fiber 4 g, Sugars 19 g. Protein 7 g