Chocolate mug cakes to beat the afternoon slump: super quick and super sweet
No (Class M)
Ingredients · Servings 1
- 2 tablespoons of sugar
- 2 The Mehl
- 2 tbsp Cocoa powder
- 1 tsp baking powder
- 1 tbsp sunflower oil
- 2 tablespoons of milk
- 0.25 tsp salt
- 1 No
- 1 tsp hazelnut-nougat cream
- a little powdered sugar
Method · 5 min
- Put sugar, flour, cocoa powder, baking powder, oil, milk, salt and egg into a bowl and mix thoroughly with a whisk.
- Fill half of the batter into a mug or mold. Add hazelnut-nougat cream. Pour in the remaining batter. Microwave at 600–700 watts for 2–2.5 minutes. Dust with powdered sugar and eat warm, directly from the mug.
Tip: These mug cakes also work in the oven: Bake them for 15–20 minutes in a preheated oven at 180°C (160°C fan-assisted). To make cleaning the mugs or molds easier afterward, you can grease them with a little butter or oil before filling them with batter. Don't microwave the mug cakes for too long, otherwise they will become dry.
