5 Minutes Chocolate Mug Cake…my way.
The other day, my nephew wanted to eat “something sweet but not lollipop”, he said. Then the big question came to my mind “What can I do now?” believe me the music of the psycho movie (shower scene) was heard in the kitchen, “What can I do now?” there’s no butter in the hole country so where can I buy butter to make a pound cake? , when things like this happen I tell myself “think fast” and fast the answer came: The 5 minutes mug cake that Mrs. Donna send me. I decided to make some little changes…I made two batches and doubled the amounts of the original recipe, one batch for small cakes and the other for the Latin American three milks dessert but with mocha flavor, imagine this dessert with a bit of rum or coffee liqueur…..only 5 minutes away, SINFUL
8 tablespoons self raising sugar.
8 tablespoons sugar.
4 tablespoons cocoa powder.
6 tablespoons milk.
6 tablespoons corn oil.
½ teaspoon vanilla extract.
A pinch of salt.
1- Mix all dry ingredients.
2- Mix all wet ingredients.
3- Pour 5 tablespoons in each ramekin and microwave for 3 ½ to 4 minutes.
4- Unmold the cakes. When cool, cut in half spread some chocolate fudge on bottom half and place a dollop of whipped cream, place the top half over the whipped cream and press it a bit, decorate with a whipped cream rose on top.
For the mocha version.
250 gr sweetened condensed milk.
1 cup milk.
¾ cup cream.
1 tablespoon instant coffee.
3 tablespoons chocolate chips.
½ teaspoon vanilla extract .
1- Dissolve the instant coffee in the milk and add the chocolate, microwave for 1 minute or until chocolate is melted, add the rest of the ingredients mix well and set aside, as soon as you take the ramekins out of the microwave oven, poke each cake with a fork or wooden stick and pour some mocha mixture into each ramekin. set aside
2- Decorate with whipped cream and pace in the refrigerator until cool.