Instant Cake For One Food

INSTANT POT CHOCOLATE LAVA CAKES

Steps:

• Lightly coat four 6-ounce heat-safe ramekins (each about 3 1/2 inches in diameter) with cooking spray. Add 1 1/2 teaspoons of the granulated sugar to each one, turning ramekin to coat all sides. Tap out any extra sugar out and set ramekins aside.
• Combine the butter and both chocolate chips in a medium heat-safe bowl and microwave in 15-second intervals until just melted, stirring with a heat-safe silicone spatula after each interval, 1 to 1 1/2 minutes.
• Immediately whisk in the brown sugar, then allow to cool for 5 minutes. Combine the salt, cornstarch and flour in a small bowl and stir to combine. Add the whole eggs, egg yolks and vanilla extract to the chocolate mixture and whisk until smooth and glossy. Whisk in the flour mixture until a thick batter forms.
• Divide the batter evenly among the 4 prepared ramekins. Cover each ramekin tightly with foil.
• Pour 1 1/2 cups water in the bottom of a 6- or 8-quart Instant Pot®. Place the steamer rack in the pot and put the ramekins on the rack in a single snug layer. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 10 minutes (see Cook's Note).
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Use tongs to carefully remove the ramekins from the pot, then remove the foil. Allow to sit for 10 minutes. The cakes should look matte on top, but if any still look glossy and undercooked the cakes will finish setting up as they cool slightly.
• Use a paring knife to gently go around the edges of each cake and carefully invert onto a plate. Dust the cakes with confectioner's sugar and serve immediately.

1-2-3 MUG CAKE: A SINGLE-SERVING DESSERT IN A CUP

Steps:

• Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
• Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.
• Add 2 tablespoons of water.
• Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
• Cook for 1 minute in the microwave.
• Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
• Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!

3-2-1 MICROWAVE MUG CAKE

Steps:

• Pour both dry cake mixes into a gallon-size Ziploc bag.
• Zip it up tight and begin to shake it well to make sure cake mixes are combined thoroughly.
• To prepare: In a microwave-safe mug (you do not need to grease the mug), combine 3 tablespoons of the combined cake mixes with 2 tablespoons of water.
• Stir well until completely combined. Batter will get foamy as you stir.
• Then microwave for one minute. Top with frosting, if desired.

INSTANT CHOCOLATE CAKE

Steps:

• Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.
• Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.

INSTANT CAKE FOR ONE

Steps:

• Note: 1 cake mix must be Angel Food for the dried eggs.
• Mix the 2 flavors of cake mix together. Store in an airtight container.
• To make an individual cake:
• Mix 3 Tbsp cake mix mixture and 2 Tbsp water in a coffee mug.
• Microwave for one minute.
• Top with fruit, whipped cream, whatever.