Chocolate mug cakes and the cold!

Hello my beautiful readers!

Sorry things have been a bit quiet of late, I came down with the flu about 2 weeks ago and I'm still not feeling 100%... The change in season from Autumn to Winter usually has me come down with the flu, but as per usual, I have powered through and hopefully that should do me for sickness until next year!

Speaking of winter, so far this one has been pretty cold! You'd think I'd be getting into slow cooking some stews but I've just been trying to keep dinners simple and rest in the meantime!

The other night I felt like chocolate cake and we didn't have any so I tried to make a quick, easy chocolate mug cake. The idea is that you put all the cake ingredients for one serve into a coffee mug and then microwave it for a few minutes.

While it is simple and convenient and limits washing up, I don't think I'll be making this recipe again! The microwave gives it more of a dense, steamed pudding texture, which isn't necessarily a bad thing but I don't think it can call itself a cake!

The recipe I used was;
4 Tbs plain flour
2 Tbs sugar
2 Tbs cocoa
1 egg
3 Tbs milk
2 Tbs oil
2 Tbs choc chips
Mix all together in the mug with a fork. Cook for 3 minutes, set aside to cool slightly before eating.

The changes I would make are;
Replace the 4 Tbs of plain flour with 3 Tbs of self raising flour (less flour so it doesn't rise too much)
Brown sugar instead of white
Only 1 Tbs of cocoa
2 Tbs of milk
1 Tbs of melted butter instead of oil
Same cooking process.

Looks like a soufflé!


Comments

Post a Comment

Popular posts from this blog

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more

Beef, Spinach and Ricotta Cannelloni

Image
You will need... 500gr regular beef mince 1 small brown onion, finely diced 2 cloves garlic, crushed 2 tins chopped Italian tomatoes 1 tbsp tomato paste 250gr ricotta cheese 250gr chopped frozen spinach (you can use fresh if you like), defrosted 1/2 cup grated parmesan 250gr fresh lasagna sheets (or dried cannelloni if you wish) 60gr butter 1/3 cup plain flour 2 cups milk 1 cup grated mozzarella 1/2 cup grated parmesan, extra 1 tsp dried oregano salt & pepper olive oil Method... 1. For the sauce- Heat 1 tbsp of olive oil in a large frypan and saute the onion and garlic on a medium-low heat until onion is transparent.Add tomato paste and tinned tomatoes, fill one tin with water, and add to the pan. Season with salt, pepper and oregano and cook for 35 minutes, uncovered at a gentle simmer. Don't mind the mess! 2. For the bechamel- Melt the butter in a heavy based saucepan over a low heat, then add the flour and cook, stirring constantly, for two minutes (
Read more