Chocolaty Delight

The  no-baking spell has been broken, finally! Remember how I talked about my baking (or not)...well, I've proven myself wrong. Last Thursday at 10:00pm when I had an uncontrollable sweet craving, I did something unthinkable. I went into the kitchen, pulled out the baking ingredients lingering around from some previous projects and actually BAKED fresh chocolate-macadamia cookies from scratch (patting myself on the back!).

When I was wondering how I would use up the leftover baking chocolate (which has made its way into a mousse, sandwich, fruit cups and some other recipes yet refuses to get over), Saee from My Jhola posted this this microwave chocolate cake recipe. The simplicity of the recipe was too compelling not to give it a shot.

I convinced myself that I totally earned myself a little chocolaty treat after the long tiring hike we went for yesterday. I mean, I must've burned like 5000 calories right?? Okay, maybe not..but I figured some chocolate would help me forget about the sore muscles :D. I reached into the pantry to take out the all purpose flour, and guess what? It was nowhere to be found! Stupid, stupid me...I forgot it got over when I made the cookies. Well, cooking (or baking in this case) is all about thinking on your feet and I decided to make whole wheat chocolate cake. Maybe I was just meant to give this a little healthier spin. I also substituted the Nutella with chocolate fudge which is what I had in the house.

I've submitted this for the following event: http://myeasytocookrecipes.blogspot.com/2011/05/chocolate-recipes.html

A picture is worth a thousand words

Microwave Chocolate Cake

Ingredients:

4 Tablespoons whole wheat flour

1 Oz. Baking chocolate - I used Baker's brand

2 Tablespoons chocolate fudge - my substitution for Nutella 

3 Tablespoons milk

2 Tablespoons sugar

1 Tablespoon vegetable oil

1 Teaspoon coffee powder

2-3 Pinches baking soda

1 egg

Raspberry for garnishing (optional)

• Melt the baking chocolate in the microwave - takes about 1-1.5 minutes. 
• Mix all the ingredients together in a bowl and whisk it for a couple of minutes by hand. I used a little more baking powder than the original recipe fearing the whole wheat wouldn't rise as well.
• Pour the mixture in ramekins (only about half way...the cake rises quite a lot) or cups and microwave for 2 minutes. Perform the toothpick test and cook for another 30 seconds if needed. It took me 2.5 minutes. 
• Garnish with some powdered sugar and raspberry.  

I absolutely loved how simple this recipe was. Not having any butter was yet another reason to love it. I didn't miss all purpose flour at all. I would've liked a little more sugar though - maybe 3 tbsp instead of 2. But the cake was unbelievably soft and fluffy. And it took only 2.5 minutes to bake..how can you beat that?? I'm amazed. Delectable chocolaty personal treats.

As I was in the process of making this cake, hubby came by:

Hubby: What are you doing?

Me: Making a chocolate cake

Hubby: Why are you making me fat? (trying to hide excitement over the cake)

Me: Because I love you!

:)