John Myers
Ingredients for 2 servings:
- 70 g flour
- 1 tsp cream of tartar baking powder
- 30 g brown sugar
- 1 pinch(s) of vanilla powder (see variation)
- 1 pinch of salt
- 10 g cocoa powder, unsweetened (baking cocoa, not Kaba)
- 1 m.-sized egg(s)
- 100 g cream
- 4 pieces of chocolate of your choice
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 9 minutes
Microwave recipe
Mix all ingredients except the chocolate into a smooth, pliable batter. Now transfer this batter to two wide mugs (at least 200 ml capacity, better more -> risk of spilling over the microwave). Place two pieces of chocolate of your choice into each of the batter and lightly cover with batter. Microwave at 450 watts for about 3 to 4 minutes, until the surface is dry (if unsure, do the toothpick test). Let cool for 10 minutes. Sprinkle with powdered sugar, if desired, and serve immediately. Variation: Instead of sugar and vanilla powder, use 25 g of sugar and a sachet of vanilla sugar. Note: The muffins will shrink slightly as they cool, but they will still be moist, fluffy, and chocolatey.
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