Candy Cane Chocolate 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
¼ tasse(s)
Cacao en poudre
1 pièce(s)
Œuf
113 ml
Crème
(Contient Lait)
1 pièce(s)
Clémentine
8 cs
Farine tout usage
(Contient Blé)
½ tasse(s)
Sucre blanc
1 cc
Poudre à pâte
Pas inclus dans votre livraison
2 cs
Huile*
Informations nutritionnelles
Ustensiles
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.