Sunday, December 5, 2010

Chocolate Cake in a Ramekin

Yesterday Mr. BV was searching around the kitchen... hoping for some tasty morsel.  But...the eggnog cookies were all gone... no biscotti in the jar and even the freezer was bereft of muffins.  I felt sorry for him....so while he watched a period of hockey I whipped up a little chocolate goody.  He was totally surprised and it was fun to see the smile....












Originally it was called 5 Minute Chocolate Cake. ...and, it's usually made in a mug in the microwave.  But, when another blogger made it she changed things a bit... using butter instead of oil and also, divvy-ed it up between 2 ramekins and baked in the oven instead of the microwave.  Much better.  It's just like real cake when baked...not the rubbery microwave version.












I'm giving you the original recipe......but you, too, can change it up anyway you like.  Next time I think I'll even add some toasted nuts.  A person could really go crazy and toss in a caramel chocolate and have some gooey goodness in the middle.  It's such a cute little taste of yummy cake ... and, who really needs a huge cake when just a few mouthfuls will do the trick when you just HAFTA have some chocolate?












These are a bit deeper ramekins that I needed...but, I just bought these new little chocolate coloured babies and wanted to use them.  I have a "thing" for ramekins....I have a drawer full of them.  All sizes, shapes and colours..... love the little guys!

5 Minute Chocolate Cake In A Mug

4  TBSP flour
4  TBSP sugar
2  TBSP cocoa
1  egg
3  TBSP milk
3  TBSP oil  (I used melted butter)
3  TBSP chocolate chips (optional..I used less)
small splash of vanilla extract
1 large coffee mug (MICRO wave safe!)

Add dry ingredients to mug and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.  Add the chocolate chips (if using) and vanilla extract and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.  The cake will rise over the top of the mug, but don't be alarmed!  Allow to cool a little, and tip out onto a plate if desired.  Makes 1-2 servings.

OPTION::  I smeared a bit of butter in two ramekins (they do tip out easier if you want to serve them on a plate... perhaps with a spoonful of ice cream?) and divided the mixture between the two of them.  I also substituted butter for the oil.  Bake in the oven at 350F (180C).. for about 20 to 25 minutes.  Watch them carefully... don't want to burn chocolate!  The tops will begin to crack when nearly done...and I just checked with a toothpick at about 18 minutes..... when it comes out clean...they are done.   Unless you happen to put the pick into a chocolate chip or morsel...then just check in another spot... and enjoy!

3 comments:

Megan said...

We usually make brownies when we all of a sudden NEED chocolate but I like this idea berrer!

Must. Try.

The Cooking Photographer said...

I wondered if these would be rubbery, but glad to know they aren't I want to try it now!

And I never thought about baking small cakes. Duh! Of course it would work!

The problem is I want cake. Now. Right now!

Laura

Tom said...

These really need a leavener. As is, they're more of a brownie. Tasty though, if a bit dense.