John Myers
Ingredients for 2 servings:
- 6 tbsp hazelnuts with skin, grated, more if desired
- 3 tbsp sugar
- 1 tbsp cocoa powder
- 1 tsp Bourbon vanilla sugar
- 3 tbsp milk
- 3 tbsp oil
- 1 egg(s), preferably 66 g in weight
- 1 pinch of baking powder
- Oil for greasing the cups
- possibly cream, whipped
- possibly hazelnut brittle
- possibly cherry compote
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes
very tasty and guaranteed not “rubbery”
In a small bowl, mix the nuts (use more or fewer depending on the size of the eggs) with the sugar, cocoa powder, vanilla sugar, and baking powder. In a small bowl, whisk the egg thoroughly, then add the nut mixture, milk, and oil, and mix until you have a smooth batter. If the batter is too runny, add a few more hazelnuts. Grease two large mugs (250 ml each) with a little oil (I do this by putting some oil on a sheet of kitchen paper and rubbing it over the mug) and pour in the batter (each mug will then be about half full). Place both mugs on a saucer and place them on the microwave’s turntable (on the outside if possible) and cook at 600 watts for 4 minutes. Let the cake cool in the mugs for about 2 minutes, then use a sharp knife to loosen it from the rim. Turn the cake out onto a plate (place the plate upside down on the mug and flip the whole thing over, then shake it down a few times until the cake pops out of the mug) and let it cool completely. Turn the cakes over again if necessary (depending on which side looks better) and decorate as desired.
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