When you get tired of macaroons but want a quick Passover dessert-almost as fast as opening a package- try this from Margaux Laskey of the New York Times. My husband , who is not a big dessert eater, finished the entire cake. This cake would also work at any time of the year. It’s truly magical, gluten-free, and should take no more than 5 minutes from start to finish.
Chocolate Mug Cake (1 serving)
1 Tablespoon unsalted butter
a few drops of vanilla
3-4 Tablespoons , white sugar, to taste
3 Tablespoons unsweetened cocoa powder
pinch of kosher salt
1 teaspoon mini chocolate chips (optional)
Confectioner’s sugar, fresh berries, whipped cream or ice cream (optional)
- Microwave the butter in a microwave-safe mug until melted, 20-30 seconds.
- Crack the egg into a small bowl; add vanilla and whisk until frothy.
- Pour egg mixture into the mug over the butter and whisk well.
- Add the sugar, cocoa powder and salt. Whisk until almost smooth. A few small lumps are OK.
- Scrape down the sides.
- Sprinkle with chocolate chips, if using.
- Cook in microwave on high for 1-1 1/2 minutes or until a toothpick in the center comes out mostly clean.
- Top with confectioner’s sugar, fresh berries, whipped cream or ice cream.
Hints: Add a little more butter for a moister cake. Change the flavor with some coffee powder. Mix well to ensure that you don’t make scrambled chocolate eggs. If baking two cakes, add 30-60 seconds to cook time. The batter can be prepared before dinner and baked just before dinner is over. Let cool a little if serving with ice cream. The cake will be hot.