By
Woman's Day Kitchen
Go
beyond hot cocoa and fill your mug with this rich, whipped-cream topped
chocolate cake instead. This dessert recipe only takes 8 minutes to
prepare!
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1. Place the butter and chocolate in a 10- to 12-oz round mug and microwave in 20-second intervals until smooth; let cool for 5 minutes.
2. Add the egg, sugar, and vanilla to the mug and mix to combine. Add the flour, cocoa, baking powder, and salt to the mug and mix to combine. Microwave on high until still slightly under-baked in the middle, about 90 seconds. Serve with whipped cream or topping, if desired.
PER SERVING 667 CAL, 42 G FAT (24 G SAT FAT), 217 MG CHOL, 474 MG SOD, 16 G PRO, 74 G CAR, 11 G FIBER
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- Total Time:
- Level: Easy
- Yield: 1 serving
Ingredients
- 1 tbsp. unsalted butter
- 2 oz. bittersweet chocolate, chopped
- 1 large egg
- 2 tbsp. light brown sugar
- 1 1/2 tsp. pure vanilla extract
- 2 tbsp. all-purpose flour
- 2 tbsp. cocoa powder
- 1/2 tsp. baking powder
- pinch kosher salt
- whipped cream or whipped topping, for serving
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Directions
2. Add the egg, sugar, and vanilla to the mug and mix to combine. Add the flour, cocoa, baking powder, and salt to the mug and mix to combine. Microwave on high until still slightly under-baked in the middle, about 90 seconds. Serve with whipped cream or topping, if desired.
PER SERVING 667 CAL, 42 G FAT (24 G SAT FAT), 217 MG CHOL, 474 MG SOD, 16 G PRO, 74 G CAR, 11 G FIBER