Chocolate Cake In A Cup- Microwavebutt

INGREDIENTS

4 tbsp unsalted butter
28 gm/ 1 ounce bitter-sweet chocolate, chopped, + 1 ounce/ 28 gm broken into 4 equal pieces
less than 1/4 cup  sugar is what I'ld use, so use 1/4 cup, if you prefer it sweeter
2 large eggs
2 tbsp unsweetened cocoa powder
1 tsp vanilla essence
1/4 tsp salt
1/4 cup  all-purpose flour / maida
1/2 tsp baking powder

METHOD

 Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth.

 In separate bowl, combine flour and baking powder. 

Whisk flour mixture into chocolate mixture until combined. 

Divide batter evenly between 2 large coffee mugs.

Place mugs on opposite sides of microwave turntable. 

Microwave at 50 percent power for 45 seconds. 

Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. 

Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). As it rests in the microwave, it will get well cooked all over.

Let cakes rest for 2 minutes. Serve.

NOTE- if the power of your microwave is around 800 watts, then increase the time between stirring to 90 seconds. As the time can vary according to the power of the microwave, so use your imagination & intuition to check the time. After all it is just 2 mugs of cakes, so, we all can learn through trial & error method . All the best.

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