I've been intending to make a microwave chocolate cake for a while, but wanted to make sure the recipe was just right, with none of that gummy-yet-still-dry texture. Here it is: an eggless, optionally dairy free microwave cake "baked in seven minutes. Now cooling the cake is another matter; it took hours to cool, which is imperative before frosting so the chocolate ganache won't melt.
Ingredients:
For the cake:
150g plain flour
100g granulated sugar
60g cocoa powder
2 tsp baking powder
90g unsalted butter, melted (can swap for vegetable oil)
380ml warm water
Chocolate ganache topping:
150g dark chocolate
150ml whipping cream
Method:
Butter a dish size: 7” (microwave safe) and set aside.
Beat by hand all the cake ingredients, spread evenly into the prepared dish. Microwave for 7 minutes until a toothpick comes out clean.
Let it cool fully in the dish before removing.
There should be no wet batter visible. If there is, continue to microwave in 30 second bursts until a toothpick comes out clean
You can swap the ganache topping for Nutella or another chocolate spread or top it with a buttercream icing of your choice. To make the ganache, chop the chocolate in a bowl. Heat the cream and pour over the chocolate, Stirring until melted completely. You may whip the ganache optionally upon cooling.
صحة و عافية
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