This is a great recipe for a small splurge of rich, intense chocolate flavor. What’s interesting is how much the recipe changes, depending on whether you eat it hot or cold. When hot, this cake covers your mouth with a delicious chocolate goo that will make you speechless as you savor its flavor. However, when cold the cake solidifies into a fudgy, dense, chewable indulgence.
Microwave Flourless Chocolate Cake with Peanuts Recipe
Prep time
Cook time
Total time
A sinfully rich chocolate cake you can make in the microwave when you want a small splurge.
Author: Retrieve the Relish
Recipe type: Dessert
Cuisine: American
Serves: 2
Ingredients
- ½ c. chocolate chips
- 2 T. cold butter, cut into eight small cubes
- ⅛ teaspoon vanilla extract
- 1 egg yolk
- 1 egg white
- 2 T. granulated sugar
- Pinch of salt
- 1 ½ teaspoons cocoa
- About 10 peanuts, crushed
- Confectioners' sugar for garnish
- Cooking oil spray for mugs
Instructions
- Melt chocolate chips in the microwave, setting the time to 30 seconds each time you check to see their progress. (Using this 30 seconds technique will ensure you do not burn the chocolate.) Once thoroughly melted, add the butter cubes a couple at a time; mix well until all the butter has been added and mixture is smooth. If the heat of the chocolate is not enough to melt all the butter, microwave it again for about 10 seconds. Then mix in the vanilla. Let the chocolate mixture cool slightly as you prepare the egg yolk and egg white.
- Whisk one egg yolk in a small bowl until light, about 2 minutes; set aside. In a clean bowl, use a second (or cleaned and dried) whisk to begin whisking the egg white. It's important that the whisk and bowl you use with the egg white are absolutely clean and dry because any egg yolk, water, grease. etc., can prevent the egg white from getting the amount of volume you want to ultimately achieve. Once the egg white gets foamy, gradually add the granulated sugar and salt. Continue to whisk the egg white until it forms stiff peaks, about 5 minutes.
- Fold the beaten egg yolk into the cooled chocolate mixture, then sift cocoa on top. Gently fold the cocoa in until no streaks of cocoa remain. Then add a little bit of the stiff egg white to the chocolate mixture to fold in and lighten the mixture. Gradually add the chocolate mixture to the rest of the egg white, folding gently to avoid deflating the egg white's volume.
- Spray two coffee mugs with cooking spray, making sure you coat both the bottoms and sides. Divide the batter between the two mugs. Sprinkle the crushed peanuts on top of the batter. Microwave until the top of the cakes are firm to the touch, which generally takes about 90 to 120 seconds in my 900-watt microwave oven. Allow the cakes to cool for a couple of minutes before turning out onto a plate. You can either eat the cake warm or cold, but we must admit, we prefer the cold version. Dust with confectioners’ sugar when you are ready to serve.
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