Mini Chocolate Cake with lightning Ganache

Dough:

1. Line a dish suitable for the microwave with a capacity of 700 ml on the bottom with baking paper and grease the edge. Mix all ingredients in a bowl without lumps to a liquid dough, fill in the form and place in the microwave.
2. Since I have a very simple microwave, in which you cannot set the wattage, but only the time, I gradually approached the baking time and started with 3 minutes. Then gradually lengthened and in between always tested with a wooden stick in the middle to see whether the cake is already baked through. At 8 minutes he was finished. So please check the baking time yourself step by step.
3. Take the (caution) hot tin out of the microwave and let the cake cool down completely. Then loosen the edge with a knife, turn the cake onto a plate and peel off the paper.

Chocolate cream:

1. Roughly cut the couverture and dissolve it over the water bath. When it is liquid, stir in 1 tablespoon of hot water. It becomes firm and tough. Pour this mixture into a bowl and, while adding 2 more tablespoons of hot water, whisk until creamy using the paddle on the highest setting. If it is still too firm, stir in another tablespoon of water. You can make them creamy again and again and have a reduced-fat, vegan-friendly “lightning ganache”.
2. Then quickly coat the cake with it, smooth it out with a knife that is always dipped in hot water, and decorate it. The small, fast chocolate bomb is ready …….