Chocolate Espresso Mug Cake

Ingredients

• 65 g cream cheese
• 1 tsp hazelnut crunch
• 1 tbsp cocoa liqueur
• 1 tbsp powdered sugar
• 100 g flour
• 2 tbsp cocoa powder
• 50 g ground almonds
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 1 egg
• 70 g sugar
• 60 ml vegetable oil (+ 1 tbsp for greasing)
• 170 g sour cream
• 50 g milk chocolate
• 1 tsp espresso
• 1 tbsp chopped almonds

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease cappuccino mugs.

2. 2.

   Whisk cream cheese with hazelnut crunch, cocoa liqueur, and powdered sugar; set aside. In a bowl, sift flour, ground almonds, cocoa powder, baking powder, and baking soda. Lightly beat the egg in a large bowl, then add sugar, oil, and sour cream, mixing well. Fold in the dry mixture until just combined. Spoon half of the batter into each mug cavity, spread the cream cheese filling on top, and fill with remaining batter. Bake for 25-30 minutes.

3. 3.

   Melt chocolate over a gentle double boiler, stir in espresso. Drizzle glaze over cakes with a spoon, sprinkle hazelnuts, and let set. Place mugs on saucers and serve hot with a spoon.