Small, but amazingly delicious cakes in the microwave became a favorite breakfast for many Russians as soon as the original recipe was first published on the World Wide Web. Today, everyone can bake a fresh, healthy and unusual dessert without eggs and an oven on their own. Although the original version of the recipe managed to be distorted beyond recognition (most culinary bloggers brought in a fraction of their personal vision of the dessert, and created dozens of cooking variations), there is a standard cooking method on which all modifications are based. It is he who is described in detail below.
Ingredients
Cakes in the microwave are baked for only five minutes, there are no chicken eggs in the dish.
To prepare 3-4 servings of an unusual dessert, you will need:
- flour - 60 g;
- sugar - 50 g;
- cocoa powder - 3 tablespoons;
- yogurt or sourdough - 2 tablespoons;
- baking soda - 1/4 tablespoon;
- water - 80 ml;
- vegetable oil - 60 ml.
For icing, take 50 g of chocolate (milk can be), 1 tablespoon of butter and 2 tablespoons of milk.
How to cook
- Pour the yogurt into a small bowl, add soda and mix well. Set aside. Combine flour and cocoa powder in a separate bowl.
- Pour water into a third microwave- safe bowl and set it to warm for 1 minute.
- Remove a bowl of water and add butter and sugar to it. Stir until the ingredients are completely dissolved.
- Add yogurt with soda and mix well.
- Add the flour with cocoa powder and mix thoroughly until a uniform consistency is obtained.
- Take a clean microwave-safe bowl, pour a tablespoon of vegetable oil and distribute it on the bottom and sides of the dishes.
- Pour the mixture into a greased bowl and cook the cakes in the microwave for five minutes. If this is your first dessert, carefully watch the cake tin through the window. For everyone, the technique works differently, and it is possible that four minutes will be enough for your stove.
- Remove the dessert from the microwave and cool.
- While it cools, prepare the icing. Take a bowl suitable for the oven and put chocolate and butter in it. Set the mixture to warm for 30 seconds. Chocolate should completely melt. Add milk and mix well to achieve the desired consistency.
- Now turn the cake on a plate. Pour it with icing, evenly distributing the chocolate mixture.
- Garnish with cherry or any other berry of your choice.
The cake in the microwave is ready in 5 minutes - it remains to cut it into portions and serve.
Notes
- The amount of sugar in the recipe can be changed to your taste.
- If you want to glaze the whole cake, take a whole bar of chocolate (100 g).
- If your microwave oven has a maximum heating temperature of 800 watts, most likely the dessert will be ready in 4 minutes. Watch the baking process carefully.
- Cakes in the microwave usually rise slightly, so avoid overfilling the bowl - it is better if it is only half full with the dessert mix.
- Instead of vegetable oil, you can use melted butter.
- Do not spare the oil to lubricate the bowl, otherwise the cake will stick to the edges.
- Before turning the dessert on a plate, make sure that it has cooled completely.
- The use of starter culture is preferable to the use of yogurt, as it enters into a chemical reaction with baking soda and makes the cakes in the microwave porous.
Variations
Some food bloggers recommend forgetting about icing, and instead add pieces of bitter or milk chocolate to the dough. Such a recipe for microwave cakes will appeal to those who prefer to enjoy a splash of thick chocolate paste instead of a sweet coating of the whole dessert. I must admit that a half-melted piece of your favorite tile really goes well with a soft and delicate biscuit. If you take bitter chocolate and want to create an authentic delicacy, you can add a tiny pinch of salt and a couple of drops of pure peppermint extract to the dessert.
Culinary specialists, already knowing how to make a cake in a microwave oven ideal not only for taste, but also for shape, advise using special ramequins instead of bowls and cups - ceramic dishes originally intended for soufflé and creme brulee.