Molten Chocolate Raspberry Mug Cake for Two

Name: Molten Chocolate Raspberry Mug Cake for Two
Prep time: 2 min
Cook time: 3 min
Total time: 7 min
Yield: Serves 2
Cuisine: american
Ingredients: 1/4 cup all-purpose flour (1 ounce; 30 g); 1/4 cup (50 g) granulated sugar; 2 tablespoons plus 2 teaspoons (16 g) Dutch-process cocoa powder; 1/2 teaspoon baking powder; 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 4 tablespoons (56 g) unsalted butter, cut into 6 pieces; 2 ounces (56 g) dark chocolate, broken into roughly 1-inch pieces, divided (see notes); 2 large eggs, lightly beaten; 2 teaspoons vanilla extract; 1/4 cup (60 ml) cold raspberry jam; Fresh raspberries, for garnish

⏱ 7 mins 🍽 Serves 2 🌶 american 🏷 Dessert

This quick dessert creates a warm, rich chocolate cake with a molten raspberry jam centre, all prepared in a microwave. Using common pantry ingredients, it's ready to enjoy in just a few minutes, making it a perfect last-minute treat for two. The recipe yields two individual mug cakes, each garnished with fresh raspberries for a delightful finish.

Ingredients

1/4 cup all-purpose flour (1 ounce; 30 g)
1/4 cup (50 g) granulated sugar
2 tablespoons plus 2 teaspoons (16 g) Dutch-process cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
4 tablespoons (56 g) unsalted butter, cut into 6 pieces
2 ounces (56 g) dark chocolate, broken into roughly 1-inch pieces, divided (see notes)
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/4 cup (60 ml) cold raspberry jam
Fresh raspberries, for garnish

Method

Combine the flour, sugar, cocoa powder, baking powder, and salt in a small bowl, whisking them together.
Place the butter and 1 ounce of the dark chocolate in a medium microwave-safe bowl. Heat on high, stirring every 30 seconds, until melted, which should take 1 to 2 minutes.
Stir the flour mixture, beaten eggs, and vanilla extract into the melted chocolate mixture, mixing thoroughly until smooth. Split this batter equally between two 12-ounce microwave-safe mugs.
Set the mugs on opposite sides of the microwave turntable. Cook on medium (50%) power until the batter has roughly doubled in size, for 70 to 90 seconds.
Add 2 tablespoons of raspberry jam to the middle of each cake. Distribute the remaining 1 ounce of chocolate pieces, pressing them into the jam and the cake centre until level with the surface.
Place the mugs back on opposite sides of the turntable. Microwave again on medium (50%) power for 40 to 55 seconds, until the cake is set but the top feels just tacky. Allow the cakes to stand for 2 minutes before garnishing with fresh raspberries to serve.

Nutrition (per serving)

Sodium374000 mg

Recipe details

CategoryDessert

Cuisineamerican

AuthorLeah Colins