Recently becoming addicted to an evening glass of Irish Coffee… Hick!
…and reminiscing about our tour of SCOTLAND, and the fabulous Bladnoch Distillery Tour in 2019…
I was slurping through this creamy/coffee/whisky delight, when I had an idea!
This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think thick Irish coffee in mug form – You can also use a ramekin.
Mug cakes are a magnificent way of indulging in a ‘slice of cake’ without having to worry about who is going to eat a whole cake…
WHISKY VOLCANO ~ 60 SECOND MUG CAKE
This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think thick Irish coffee in mug form – You can also use a ramekin…
1
servings30
minutesIngredients
2 tbsp Melted Butter
4 tbsp Brown Erythritol
2 Eggs
1 tsp Cocoa Powder
1 tsp Instant Coffee
1 tbsp Coconut Flour
1 tsp Baking Powder
2 tsp Whisky
4 drops liquid Sweetener
- Cream Covering
150 ml Double/Heavy Cream
1 tbsp Brown Erythritol
2-3 drops liquid Sweetener
- Topping
1 tsp Crushed Almond Flakes
1/2 Crumbled Mug Cake
1 tsp Whisky
1 tbsp Double Cream
1-2 tsp Whisky
Method
- Melt butter.
- Add whisky, coffee and liquid sweetener to the butter and stir well.
- Cool slightly.
- Mix the butter, cocoa, erythritol , coconut flour, baking powder and egg with a fork until well combined.
- Put the ingredients into TWO greased ramekins or mugs and microwave for 60-90 seconds.
- Turn onto a rack to cool.
- COVERING METHOD
- Whisk double cream, brown erythritol and sweetener until stiff.
- Using a palette knife, cover sides and top of ONE cup cake.
- Sprinkle with crushed flaked almonds.
- TOPPING METHOD
- Crumble/mash HALF of the second mug cake with a fork, mix with brown erythritol and whisky.
- Spoon the crumbled cake topping into the top of the cake.
- Pour 1 tbsp of double Cream and 1-2 tsp of whisky over the crumbled cake …. (Put the cake on a plate first before pouring )
Notes
- MACROS: 5g Carbs – 121g Fat – 16g Protein
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