Chocolate Hermann without egg, lactose-free

Ingredients for 1 servings:

• 1 portion dough, Hermann (Hermann-Kind), lactose-free base
• ½ cup oil, tasteless
• 2 cups flour
• 1 cup sugar, maybe a little less
• ½ cup cocoa powder, unsweetened
• ½ cup milk, lactose-free
• ½ cup yogurt, lactose-free
• 1 baking powder
• 1 vanilla sugar
• 1 pinch of salt
• ½ tsp cinnamon, if you like
• Powdered sugar, for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

Mug cakes, not just for allergy sufferers

Hermann is usually given as a gift, or you can look up how it’s made in the ck database. I use regular-sized, “real” coffee cups for measuring. Gently combine all ingredients, mix briefly with a mixer and a whisk, pour into a buttered, small 30 cm loaf pan, and bake for about 55 minutes at 180 degrees Celsius. Sprinkle with powdered sugar. You can also use only yogurt instead of milk and yogurt; in this case, use 1 cup of the yogurt. Chocolate coating is usually not available lactose-free; consider using dark, dairy-free chocolate instead.