5-Minute Chocolate Raspberry Mug Cake for Two

Name: 5-Minute Chocolate Raspberry Mug Cake for Two
Prep time: 2 min
Cook time: 3 min
Total time: 7 min
Yield: 2 servings
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

Total time: 7 min
servings: 2 servings
Dish type: Dessert

Contains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

2 min

Cook

3 min

Total time

7 min

Ingredients

servings

1 /4 cup all-purpose flour (1 ounce; 30 g)
1 /4 cup (50 g) granulated sugar
2 c. à soupe 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 c. à soupe (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 c. à café vanilla extract
1 /4 cup (60 ml) cold raspberry jam
Fresh raspberries, for garnish

Method

1
In a small bowl, whisk flour, sugar, cocoa powder, baking powder, and salt together.
2
In a medium microwave-safe bowl, microwave butter and 1 ounce of the chocolate on high power, stirring every 30 seconds, until melted, 1 to 2 minutes. (See notes regarding microwave power below.)
3
Add flour mixture, egg, and vanilla, and using a fork or whisk, thoroughly mix until smooth and well combined. Divide cake batter evenly between two 12-ounce microwave-safe mugs.
4
Place mugs on opposite sides of the microwave turntable. Microwave on medium (50%) power until batter has doubled in size, 70 to 90 seconds.
5
Spoon 2 tablespoons jam into center of each mug cake. Evenly divide and press remaining 1 ounce chocolate pieces on top of jam and into center until flush with top of each cake.
6
Return mugs to opposite sides of turntable; microwave on medium (50%) power until cake is firm but top is just tacky to the touch, 40 to 55 seconds. Let cakes rest for 2 minutes. Garnish with fresh raspberries and/or ice cream and serve.

Nutrition

calories: 735 kcal
fatContent: 37 g
fiberContent: 4 g
sugarContent: 59 g
sodiumContent: 374 mg
proteinContent: 11 g
cholesterolContent: 248 mg
carbohydrateContent: 88 g
saturatedFatContent: 21 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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