This is a recipe I was given a while back, so not too sure of it's origin, there are a few around the web, I noticed a few versions, similar some had coffee added, another recommends adding a spoonful of peanutbutter - I think it's something you could play with.....so playing I did...Last night we had a wonderful healthy Asian Salmon en Pappiot and after watch MasterChef cooking up a wonderful sponge dessert we decided we needed something to spoil us too....so I have added some frozen raspberries too...oh divine
- 2 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoons cocoa
- 1/2 teaspoon baking powder
- 1/2 a pinch of salt
- 1/2 an egg
- 2 tablespoons milk
- 1/2 tablespoons oil
- 1 tablespoon chocolate chips
- a few drops of vanilla extract
- 1 large microwave safe coffee mug
extra - frozen raspeberries.
Mix all dry ingredients into a Mug and stir, Mix all the wet ingredients into a jug (makes about 1/4 cup of wet add to the dry and stir very well, you don't want any flour bits at the bottom of the cup, sprinkle over the choc drops and then push them in with a knife - I like a few to be on the top still, so the 1 tablespoon measure is very approximate :)
I have never made this as a single serve so haven't had an issue with the 1/2egg measure LOL
For 3 of us we like the Raspberry option, so here I sprinkle those in.
Then it's 1 minute 30 seconds on the microwave per cup, Do the cups individually, watching at around the 1 minute mark to make sure it's not going to overflow. Check on your cake if it is springy to the touch it's done,
let it sit - usually for the 1minute 30 of the next one in the oven in my case, before popping on a half scoop of icecream, sprinkle with a little extra drinking chocolate if you like and another raspberry....enjoy!!!