Microwave Chocolate Pudding Cake Food

CHOCOLATE CAKE IN A MUG

Steps:

• Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
• Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
• Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

HASTY CHOCOLATE PUDDING

Steps:

• In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
• Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
• Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

MICROWAVE CHOCOLATE CAKE

Steps:

• Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
• Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
• Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
• Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
• For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
• Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.

CHOCOLATE CAKE IN A MUG

Steps:

• In a bowl, whisk together the flour, milk, sugar, cocoa, oil, salt and vanilla until fully combined. Pour into a 12-ounce mug and top with the chocolate chips.
• Microwave on high power for 1 1/2 to 2 minutes, depending on how gooey you like your cake. Carefully remove from the microwave and let cool slightly. Top with whipped cream and serve.

MICROWAVE SELF SAUCING CHOCOLATE PUDDING

Steps:

• Place butter in a microwave proof dish, melt on high for 1 minute.
• Stir in sifted flour, cocoa, sugar ,milk and vanilla.
• Beat until smooth with a wooden spoon.
• Sprinkle with sifted cocoa & brown sugar.
• Pour over boiling water.
• Cook on high for 12 minutes (watch incase it boils over).
• Let stand 5 minutes before serving.
• Serve with ice cream or cream.

MICROWAVE MUG CAKE

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

QUICK LOW CARB CHOCOLATE PUDDING CAKE IN A MICROWAVE MUG

Steps:

• Place all ingredients in blender.
• Blend until smooth.
• Spray a microwaveable coffee mug with nonstick spray.
• Pour blender contents into mug.
• Microwave for 45 seconds (depends on your microwave).
• Enjoy

MICROWAVE CHOCOLATE BREAD PUDDING

Steps:

• Combine milk, butter, and chocolate chips in a microwave safe bowl and microwave on HIGH for 90 seconds, then stir; microwave for another 30 seconds and stir again (if butter and chocolate has not melted at this point continue microwaving and stirring at 30 second intervals until melted).
• In an 8x8-inch glass baking dish or one of similar size, spread bread cubes evenly, then sprinle evenly with raisins, nuts, and salt.
• Quickly beat together chocolate mixture, eggs, sugar, vanilla, and cinnamon (mix well).
• Pour mixture over bread and microwave on BAKE-7 or MEDIUM for 12-14 minutes.
• Let stand for 5 minutes before serving.

HOT FUDGE PUDDING CAKE (MICROWAVE)

Steps:

• Combine first 4 ingredients in a glass bowl or 4 cup glass measuring cup.
• Microwave for 4 minutes or until bubbling.
• Combine cake ingredients in a 8 or 9 inch glass cake pan. Stir until smooth.
• Pour liquid topping mixture over cake. Microwave for 9-12 minutes until cake rises to top.
• Serve. Can top with whip cream or ice cream. Love it with vanilla. Enjoy.

CHOCOLATE SINGLE SERVE CAKE (EGGLESS, MICROWAVE)

Steps:

• Mix bilk, butter, and sugar in a small microwave safe bowl.
• Add flour, cocoa and baking soda to the bowl. Mix so that there are no lumps.
• Microwave on high for 1 - 1:30 minutes (depends on the microwave- mine comes out in 1 minute). The cake will spring back on touch when done.
• Let stand for couple of seconds.
• Serve with chocolate sauce or just plain ice-cream. Enjoy.

EASY MICROWAVE SPONGE PUDDING

Steps:

• In a bowl cream the Butter and Sugar together untill smooth.
• Add in the Eggs, and beat quickly so that it does not curdle (You could add a tbsp of flour at this point - if you are worried about it curdling).
• Once the Eggs are combined, add in all of the Flour, and combine together, try to get as much air in the mixture as possible.
• Grease a separate bowl with a little butter. In the bottom of the bowl put in your topping, (eg - Jam).
• Once the Jam is in the bottom, add the sponge mixture on top of the Jam and level out slightly.
• Cover with cling film or a plate and microwave for about 6-8 minutes (Time may vary on individual microwaves - so if you think it needs more time dont worry - you cant over cook the sponge - just be carefull if you have used chocolate spread this can burn)
• Once cooked remove the cling film or plate (be carefull it will be hot). Place a large plate over the top of the bowl - holding the bowl and plate together - flip the bowl upside down and the sponge should land on the plate. Take the bowl off, cut into 4 and serve with custard.

MICROWAVE SPONGE PUDDING

Steps:

• In a microwavable bowl, put the jam or syrup so that it covers the bottom. This will be the top of your cake.
• Here it is best to use a food processor, although if you want to you can do it by hand. Put all of the remaining basic ingredients into a bowl (or the mixer) with one of the flavour ingredients. If you want to, you can keep it plain.
• Mix or blend all of the ingredients together until smooth.
• Put in bowl on top of jam/syrup and microwave without a lid on full for 5 mins. Leave for 1-2 mins to stand.

MICROWAVE CHOCOLATE PUDDING CAKE

Steps:

• Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
• Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
• Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
• Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
• When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

MICROWAVE CHOCOLATE-CINNAMON PUDDING CAKES

Steps:

• Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 1/4 cup of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
• Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
• Leaving plastic wrap in place, microwave ramekins on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
• While cakes are steaming, beat remaining 1/2 cup cream in large bowl until foamy and slightly opaque. Add confectioner's sugar and beat until soft peaks form.
• Remove plate and plastic wrap from each ramekin. Invert each cake onto individual serving plate and unmold. Top each with dollop of whipped cream, sprinkle with additional cinnamon, and serve.

GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS

Steps:

• Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.