I’m not sure when I first learned of the evil concept of a “mug cake” but it couldn’t have been too long before I realized I was gluten intolerant, because I never made the usual wheat-flour kind. Curiosity and chocolate cravings got the better of me last week and I went looking for GF variations. (Hey, it was my birthday week, gluttony is obligatory!) But none of the recipes I found online worked for me, quite – either they contained coconut flour, which doesn’t agree with me, or they made two cakes, which I feel kind of misses the point, or they called for half an egg. Excuse me while I laugh.
So I made my own.
If you’re not familiar with what a mug cake is –
Lucky you! RUN AWAY. THEY ARE DANGEROUS.
NO, SERIOUSLY. YOU DON’T WANT TO KNOW.
Okay, but when you put on ten pounds, DON’T SAY I DIDN’T WARN YOU.
A mug cake is a cake you make in a mug, in the microwave, in about three minutes.
(I TOLD YOU THEY WERE DANGEROUS. I HAVE ABOVE-AVERAGE SELF-CONTROL BUT I’VE EATEN ONE SIX DAYS IN A ROW. I SUGGEST YOU STOP READING NOW.)
So you’re still here, you poor bastard. There’s no hope for you now.
Since you insist, here is the recipe.
GLUTEN-FREE, GRAIN-FREE CHOCOLATE MUG CAKE
1.5 oz semi-sweet chocolate chips
1 oz coconut oil or butter
1 small egg
1.5 tbsp almond flour (.35 oz)
1/16 tsp (one pinch) baking powder
1/16 tsp (one pinch) salt
a few drops of vanilla extract
heavy cream or milk alternative (for serving)
In your mug, weigh out the chocolate chips (you’ve got a scale with a tare function, right?). Set aside a half an ounce’s worth.
Add the coconut oil or butter to the 1 oz chocolate remaining in the mug. Microwave 30 seconds. Whisk with a fork to insure that the meltiness is even.
Now whisk in the almond flour, salt, baking and vanilla until lump-free. Crack in the egg (careful of shell bits!) and whisk very quickly just in case the egg starts to scramble from any residual heat.
Sprinkle the remaining half ounce of chocolate chips over the surface of the batter.
Microwave 50 seconds or until poofed like a souffle and somewhat firm. Allow to rest 1 minute.
Douse with heavy cream.
Die and go to heaven.
The really chocolatey bits sink to the bottom and make sort of a pudding with the cream, so make sure you dig your spoon all the way down with each bite.
Your life will never be the same.
UPDATE: If you’d like a smaller, lighter cake you can use 1 oz chocolate chips (saving about 1/3 for the top), .5 oz coconut oil and 1 tbsp almond flour. Microwave for about 1 minute 10 seconds.
UPDATE 2: Or if you’re feeling a bit rum, add 1 T. rum and up the almond flour to 2 T. to compensate.
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