Chocolate Mug Cake with Almonds
Prep: 5min
|
Servings: 2
|
Cook: 1min
Chocolate mug cake with almonds from Spoonsparrow: Chocolate enjoyment from the microwave. The great thing is that cocoa protects body cells!
Ingredients
- 75 g Wheat flour type 1050
- 1 tbsp Almonds (roasted and ground)
- 15 g Cocoa powder
- 25 g Raw cane sugar
- 0.25 tsp Baking powder
- 2 pinches ground tonka bean
- 25 g Butter
- 6 tbsp Milk (3.5% fat)
- 2 tsp Chocolate drops (dark chocolate)
- 1 tsp Almonds
Instructions
-
1.
Combine flour, almonds, cocoa, sugar, baking powder, and tonka bean in a small bowl and mix well.
-
2.
Melt the butter in the microwave at 600 watts for 1 minute. Stir the liquid butter, milk, and chocolate drops into the flour mixture. Pour the batter into two small cups and smooth slightly.
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3.
Place the mug cakes in the microwave for 1 minute and 30 seconds at 800 watts. If the mug cakes are still too soft, place them back in for another 30 seconds. Finely chop the almonds, sprinkle the mug cakes with them, and enjoy warm.
