Servings
2 to 3
Prep Time
8 min
Rest for 2 min
Recipe by
Tara Teaspoon
Ingredients
| 4 tbsp | Plugrà salted butter |
| 1 oz | semi-sweet chocolate (plus more for top if desired) |
| ¼ cup | granulated sugar |
| ½ tsp | vanilla extract |
| 2 large | eggs |
| ¼ cup | all-purpose flour |
| 2 tbsp | Dutch-processed cocoa powder |
| ½ tsp | baking powder |
Steps
| 1 |
Cut
butter into pieces. In a bowl combine butter, chocolate, and sugar, and melt in microwave for 30 to 40 seconds. Stir until smooth and whisk in vanilla and eggs. Whisk together flour, cocoa, and baking powder and add dry ingredients to chocolate mixture. Stir just until combined. Divide batter between two or three microwave-safe mugs or tea cups, filling each about ¾-full.
|
| 2 |
Microwave
50 to 70 seconds depending on power of microwave. Cakes will puff up and be bouncy to the touch but glossy. Do not overcook. Let cakes rest 1 to 2 minutes then top with ice cream or cream. Sprinkle with chocolate shavings if desired.
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