Chocolate Mug Cake
With the chocolate mug cakes from Spoonsparrow we show you that a dessert with little sugar and dark chocolate is good for health and soul.
Ingredients
- 80 g Butter
- 135 g wheat flour type 1050
- 100 g dark chocolate (min. 70% cocoa)
- 3 eggs
- 30 g raw cane sugar
- 1 pinch salt
- 1 tsp Baking powder
- 50 g ground almonds
- 150 ml whipping cream
- 1 pinch Vanilla powder
- 2 tsp cocoa powder (for dusting)
Instructions
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1.
Brush eight oven‑proof mugs with 10 g butter and dust with 1 tbsp flour.
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2.
Melt chocolate over a hot, non‑boiling water bath. Separate eggs. Whisk remaining butter with sugar until fluffy, gradually adding egg yolks.
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3.
Slowly fold in melted chocolate. Beat egg whites with a pinch of salt to stiff peaks, fold into the chocolate‑egg mixture. Sift remaining flour with baking powder and sprinkle over; add almonds and gently stir with a wooden spoon.
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4.
Fill prepared mugs with batter and bake in preheated oven at 180 °C (fan 160 °C) for about 30–40 minutes (test with a skewer). Remove and cool.
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5.
Whip cream to stiff peaks, fold in vanilla powder. Spoon some whipped cream onto each mug cake and dust with cocoa powder.
