- 85 g Butter
- 60 g plain flour
- 110 g caster sugar
- 10 g cocoa
- 5 g Baking Powder
- 1 pinch salt
- 90 g Milk
- 2 eggs
- 5 g vanilla essence
- 60 g Chocolate Pieces, Broken Chocolate, Buttons etc
- 2 tbsp water
Place butter in and melt for 2 min, 100C Spd 1
Add Plain Flour, Caster Sugar, Cocoa, Baking Powder, Salt, Milk, Eggs & Vanilla. Mix 1 Min, Spd 4 MC On
Divide into 2 LARGE coffee mugs or ramekins.
Place the chocolate pieces in the center of the mug.
Do not push down; it will sink as it cooks.
Drizzle the tablespoon of water right on top of the batter.
Cook in microwave on full power for 1 minute and 20 seconds to 2 minutes.
This only takes 5 mins from cupboard to cooked!
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(1 minute and 20 seconds is my magic number), or until the cake rises to the top, the edges look set but the center looks ever-so-slighly wet and shiny but not raw, and sticks slightly to the finger when touched.
Do NOT overbake to ensure that saucy, molten-y interior.If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
Let it cool for a few minutes so you don't burn your tongue, but the waiting also help thicken the sauce in the bottom.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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