You know when it’s 9pm in the middle of winter and you have a hankering for something sweet? You don’t feel like going to much effort but something comforting and warm and chocolate-y would really hit the spot? Well, have I got a recipe for you!
This mug cake is deliciously warm and chocolate-y with a heavenly layer of oozy Nutella goodness in the middle and, as a bonus, is gluten free. It also doesn’t have that springy, rubbery texture you often get in mug cakes because of the almond meal. The real clincher for me though, is that it only takes about a minute to throw together and then a further minute to cook in the microwave. Washing up is also minimal – hallelujah! Need more convincing? See below:
Ingredients (serves 1)
¼ cup almond meal (hazelnut would also work well)
2 tablespoons Dutch cocoa powder
2 tablespoons caster sugar
1 ½ tablespoons coconut oil, at room temperature
1 tablespoon milk
2 tablespoons Nutella
Icing sugar, to dust
Vanilla ice cream, to serve
Combine almond meal, cocoa powder and caster sugar in a medium bowl. Add coconut oil, egg, milk and one tablespoon of the Nutella, and stir until smooth.
Spoon ¾ of the mixture into a 310ml capacity microwave safe mug. Spoon remaining tablespoon of Nutella into the centre, then cover with the remaining mixture.
Microwave on high for 1 minute (this is for a 1000 watt microwave, adjust as necessary).
Serve dusted with icing sugar and topped with a scoop of vanilla ice cream. Enjoy!
Adapted from a Sunbeam recipe on taste.com.au