Salted Caramel Chocolate Mug Cake
March 23, 2015
Categories: Desserts, Puddings, Australian, Entertaining, Vegetarian, Chocolate more
"This can be made any time in just minutes. Delicious and decadent served with a scoop of ice cream on top, and even some extra chocolate sauce. I found this on the internet (Bake Play Smile) and wouldn't change a thing.... so delicious and just the thing when you need a really quick chocolate fix!"
- Serving Size: 1 (118.4 g)
- Calories 377
- Total Fat - 21.8 g
- Saturated Fat - 12.3 g
- Cholesterol - 152.5 mg
- Sodium - 389.5 mg
- Total Carbohydrate - 37.6 g
- Dietary Fiber - 1.9 g
- Sugars - 20.6 g
- Protein - 7.6 g
- Calcium - 135 mg
- Iron - 3.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Select a large mug (a small one will result in an overflow of your cake).
Put the mug onto a microwave safe plate (just in case it does overflow).
Place the butter into your mug and microwave for 10 seconds (or until butter is melted).
Add the egg, milk and vanilla essence and lightly beat with a fork until really well combined.
Add the dry ingredients into your mug and beat with a fork until well combined with no lumps at all.
Place the mug into the microwave and cook for 30 seconds on medium heat.
Place the caramel chocolate squares into the middle of the cake.
Place the mug back into the microwave for a further 30 seconds on medium heat and watch it carefully to make sure the cake doesn't overflow.
The cake should be cooked on the outside and gooey in the middle.
As the wattage in all microwave's differ and if you think the cake is still a little undercooked , then pop it back into the microwave and cook for a further
5 - 10 seconds on medium and if necessary repeat until it's cooked how you prefer it, but make sure not too overcook it as the cake will turn out hard.
Take cake out of the microwave and top with ice cream and sauce if using.
Tips & Variations
No special items needed.