Have you ever been home by yourself and get a hankering for dessert? Maybe something chocolatey? You think “maybe some pudding, or a piece of chocolate cake? But, no, you tell yourself you can’t make a whole dessert: there’s all those ingredients, all the time to measure, mix and bake and whats more ~ the leftovers!
What if you could make a warm, chocolatey dessert made just for one? Do you have a coffee mug? Got some basic baking ingredients in the house? Got a couple of minutes? Then you’ve got a fudgey, chocolate mug cake! You don’t even have to choose between cake and pudding when in less than 2 minutes, you could have both in the same hot dessert.In 1 coffee mug, measure and whisk or stir together: 3 Tabl. Half and Half (or Whole Milk) 3 Tabl. Vegetable Oil 1 Egg dash of Vanilla Extract Whisk in: 4 Tabl. Sugar 1/2 tsp. Instant Coffee (optional, but it enhances the flavor of the chocolate) Whisk in: 4 Tabl. Cake Flour 2 Tabl. Cocoa Powder pinch of Baking Powder pinch of Salt Drop in: 1-2 Tabl. Chocolate Chips
Place the mug in your microwave. Microwave on high for 1 minute*. Remove from heat and stir from bottom up, just enough to mix up ingredients stuck on top. Place back in microwave for 30 seconds. Remove from microwave, cool for a few minutes and enjoy your own personal dessert!
* Microwave ovens cook differently. Your microwave may cook faster than mine and cook in only 1 minute, or may need a few seconds longer than 1-1/2 minutes. What is important to remember is: you want some liquid in the bottom. Be careful not to over-bake or you’ll have a very solid, dry cake.
Being a baker, I look forward to the prospect of trying a new recipe. I care about my readers getting the best, most accurate recipe and method for making it, so sometimes I have to try a recipe several times before its perfect. This recipe for Chocolate Molten Cakes was “one of those recipes” where I just wasn’t happy with it’s results, so had to keep trying. Hopefully, my efforts to get it just right will not go in vain.
On my first attempt this weekend, I made the batter and baked it right away ~ it was too runny (I know it’s supposed to have a liquid center, but not that liquid).
(This recipe makes 5-6 oz. ramekins)Melt in a bowl, over simmering water (or use microwave): 1/2 cup Butter 4 oz. Dark Chocolate (Use a good Quality!)
In mixer whip on high speed until light colored and thick:
2 Eggs, whole
1/4 cup Sugar
1/2 tsp. Instant coffee/espresso powder dissolved in 1/2 Tabl. Hot Water
Fold the chocolate mixture into the egg mixture and add:
1 Tabl. AP Flour
Refrigerate the batter for at least one hour or overnight. Butter 5 ramekins and dust them with flour. Place one scoop of cold batter in each ramekin. Press 1/2 of a Peanut Butter Cup into center (you can skip this step ~ but why would you?!). Bake in 450 degree oven for 8 minutes. Remove from oven and (OK, this is the really HARD PART) allow to set for 8 minutes. Take a sharp knife and run it around the edge of the ramekins. Flip the ramekin over onto a dessert tray. Serve with a scoop of good quality vanilla ice cream.
Now that it is just my husband and I at home, it isn’t reasonable to make an entire cake or pie for 2 people. Still, once in a while, we “need” a treat. This homemade chocolate pudding is rich and delicious ~ and just enough for 2 people!In a bowl combine: 2 Tabl. Cornstarch 4 Tabl. Cocoa Powder 1/3 cup Sugar In a saucepan, place: 1 ½ cups Milk, whole
Whisk the dry ingredients into the milk.
Cook, stirring constantly until it comes to a boil and is thickened.Remove from heat and add: 1/3 cup chocolate chips (I use Ghiradelli) 2 drops of Vanilla Extract
Pour pudding into 2 individual dessert bowls. Cover each bowl with plastic wrap, placing the wrap directly on top of pudding (this will keep it from getting a “skin” on top). Cool, refrigerate until serving. Top with whipped cream if desired.