I don’t know why people don’t make Mug Cakes all the time – they’re so easy and so wonderful. Cake made in a mug is much quicker to make than a regular cake, and you can make them look so beautiful with a little imagination.
Sometimes we don’t have an hour to stand by the oven, so how about waiting around the microwave for a minute?
This chocolaty fudgy treat oozing with whipped cream is truly decadent and great for when you need a yummy dessert that is ready in less than 10 minutes!
CHOCOLATE DELIGHT DESSERT – Mug Cake
This chocolaty fudgy treat oozing with whipped cream is truly decadent and great for when we need a yummy dessert that is ready in less than 10 minutes!
1
servings20
minutesIngredients
1 tbsp Melted Butter
2 tbsp Erythritol
1 Egg
1 tbsp Cocoa Powder
1/2 tbsp Coconut Flour
1/2 tsp Baking Powder
1 tsp Vanilla Extract
- Topping
100 ml Whipping Cream
1 tbsp Erythritol
Method
- Whisk all ingredients together until combined
- In a medium sized greased Ramekin, microwave on full power for 60 seconds.
- Whisk the double cream and erythritol until stiff
- Using a very small biscuit cutter or similar, twist it into the top of the cake and pull out 2-3 cm of sponge. Cut this piece in half
- Fill the hole with cream, and pop the half piece of sponge back on top. Put cream on top
- To make the chocolate decoration, use 1/4 of my home-made chocolate recipe. Pour chocolate thinly onto a flat baking sheet, refrigerate
- When it’s set, take a knife and scrape the chocolate off the sheet… it should resemble the decoration
Notes
- MACROS 2.9g Carbs – 23g Fat – 8.4g Protein – 757 Calories
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