Now this is a recipe that my Aunt sent me which she found from the newspapers and fancied something sweet and quick! So thought i would do it but looking at it, it has so much sugar in, i felt obliged to change it a little. So its lower in sugar and higher in mind body benefits. I see a lot of recipes and they always seem to be laden in sugar, which is crackers as there is really no need for this amount. This is also the perfect recipe for when you want something kick and easy as you use the microwave. Yes i know, i was sceptical too but it works so well!
Prepare 10 minutes
Cook 8-10 minutes
- 60g unsalted butter, cubed plus extra for greasing
- 45ml whole milk (or any kind of milk - I used oat milk)
- 15g of canderel sugar
- 1 egg
- 82g self raising flour (I used Gluten free)
- 1/4 tsp of bicarbonate of soda
- 1/4 tsp fine sea salt
- 25g cocoa powder (you can use chocolate protein powder mix with cocoa powder if you wanted a 'healthier' version - 12.5g of cocoa powder & 12.5g protein powder)
- 20g 80Noir Ultra beads
- Put the butter in a medium heatproof bowl, cover with a plate and microwave on full power (800W) in 10 second burst until melted.
- Add the milk, sugar and then the egg, beating until smooth.
- In another bowl small bowl, mix the flour, bicarb of soda, salt and cocoa powder. Sift over the wet ingredients and whisk until even combined.
- Grease a round, deep microwave-safe dish (ideally glass or ceramic) although if you don't have one you can cook in a mixing bowl without greasing. Pour in the batter and boil the kettle.
- Combine the 80Noir Ultra chocolate beads with 85g of hot water and whisk till mixed together.
- Pour this over the batter, then microwave on full power (800W) for 8-10 mins, i usually find 8 mins is long enough but check to see the cake has risen - there should be a generous pool of hot chocolate sauce in the base when you break into it.
- I like to serve it with hazelnut yoghurt but whatever works for you. :)