How many times have you retired to the couch after a really long day and an intense chocolate craving strikes in the middle your favourite TV show?
To be more specific, a craving for warm molten chocolate cake with a scoop of creamy vanilla ice cream. If only that cake would magically appear in your lap. Who could be bothered driving to the local store in the middle of the night when one is comfortably sprawled across the couch in pj’s and ugg boots?
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Feel free to swap ingredients to cater to specific diets. For a paleo version simply swap cane sugar for coconut sugar and use your preferred milk. Now your chocolatey late night treat is guilt free too. My definition of WIN-WIN.
Serves: 1 cake in a cup
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Serves: 1 cake in a cup
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Ingredients
- 3 tbs plain gluten free flour
- 3 tbs sugar
- 1 tbs cocoa or raw cacao
- ¼ tsp baking powder
- Pinch of salt
- 3 tbs preferred milk
- 1 tbs coconut oil or softened butter
- ½ tsp vanilla extract
Instructions
Conventional Method
- Sift dry ingredients together in a bowl. Add remaining ingredients and stir well to combine.
- Pour mixture into a coffee cup and microwave for 50 - 70 sec. Less microwave time results in a more molten texture. Dust with cocoa and serve with ice cream or dollop cream.
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Thermomix Method
- Add dry ingredients To Thermomix and mix 3 sec/speed 5. Add remaining ingredients and mix 5 sec/speed 5.
- Pour mixture into a coffee cup and microwave for 50 - 70 sec. Less microwave time results in a more molten texture. Dust with cocoa and serve with ice cream or dollop cream.
