Tis' the season to be jolly... falalalaaaa lalala. The talented floggies (read: food bloggers) on the other side of the planet have been whipping up a storm of Christmas goodies in their kitchens and I'm getting a sugar high just reading & browsing the pics! And while they've also given me a flashback of the sweet memories from last year's winter xmas (in Germany with Andreas' family), the crazy crazy crazy work deadlines we had to rush these last two weeks (what with people clearing off year-end leave and goin on hols) haven't given me much time to do anything.
Closing my last article for the mag and in the midst of massively clearing my work inbox, I was glad to have found something which had gotten lost in that labyrinth. This recipe was actually forwarded to me by a friend and had a truly intriguing title - "The World's Most Dangerous Chocolate Cake." I finally got around to trying it after dinner today - to surprisingly good results! Although it was made in the microwave, the cake was wonderfully moist & had a nice layer of melted choc (from the choc chips which sunk). Definitely a must-try especially for all those not-genius-bakers like moi!
5 minute Chocolate Cake (also known as The World's Most Dangerous Choc Cake)
4 tbsp flour
3 tbsp sugar
2 tbsp cocoa
3 tbsp milk
3 tbsp oil
A handful of chocolate chips (optional but highly recommended)
Small splash of vanilla essence
1. In a coffee mug, mix dry ingredients (flour, sugar, cocoa). Add in egg and mix thoroughly with a fork.
2. Pour in milk and oil. Mix well again.
3. Add in chocolate chips and vanilla. Then fold it in.
4. Put mug in microwave and cook for 3 minutes on the HIGH setting (1000 watts).
5. If the cake rises over the top of your mug, don't be alarmed.
6. Allow it to cool a little and eat!
p/s: Penguin mini night-light is there to show how big this cup really is...