Chocolate Clementine Mug Cake
with Whip Cream
Warm yourself up with a nice mug of cake! That's right 5 min Chocolate clemintine mug cakes will fulfil all your holiday needs!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¼ cup
Cocoa Powder
1 unit(s)
Egg
113 mL
Cream
(Contains Milk)
1 unit(s)
Clementine
8 tbsp
All-Purpose Flour
(Contains Wheat)
½ cup
White Sugar
1 tsp
Baking Powder
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Zest, peel, then separate clementine into segments. Squeeze the juice from 2 segments in a medium bowl. Add egg, zest, cocoa powder, 1/2 tsp baking powder, 1/8 tsp salt, 5 tbsp sugar, 4 tbsp cream and 2 tbsp oil to the medium bowl with the clementine juice. Whisk to combine. Add flour, then stir to combine with a spatula.
Divide cake mixture between two microwave-safe mugs. Cover each with a piece of paper towel. Transfer mugs to the microwave. Microwave on high, until cooked through, 1 min. (NOTE: Depending on your microwave your cake may need an extra 10 seconds. Check after 1-minute mark, then microwave for another 10 seconds if needed.) Set mugs aside to cool slightly.
While mugs cool, add 2 tsp sugar and remaining cream to a small bowl. (NOTE: You will have leftover sugar. Save for another creation). Whisk until stiff peaks form, 2-3 min.
Top mug cakes with remaining clementine segments. Dollop with whipped cream.