Choc Mug Cakes
- ⅔ cup self-rising flour (sifted)
- ¼ cup unsweetened cocoa powder (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 ½ cups Dark chocolate (minimum 60% cocoa solids, broken into pieces)
How healthy are the main ingredients?egg
Suggested variations; for an extra indulgent treat, replace the berries with marshmallows and finish with a dusting of cocoa powder. Alternatively, replace the dark chocolate squares in the filling with white chocolate and make a hot white chocolate sauce to pour over at the table: heat 225 ml double cream until boiling then pour over 225 g chopped white chocolate and stir until smooth.
Preheat the oven to 190°C (170° fan) | 375F | gas 5 and oil 12 small mugs.
Combine the flour, cocoa, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth.
Divide half the mixture between the mugs.
Divide the chocolate between the mugs, then spoon the rest of the cake mixture on top. Sit the mugs on a baking tray and bake in the oven for 15-20 minutes.
Test with a wooden toothpick, if it comes out clean, the cakes are done. While the cakes are cooking, make the topping. Whisk the cream with the icing sugar until thick and spoon into a piping bag fitted with a large star nozzle.
When the cakes are ready, pipe a swirl of cream on top and scatter over a few summer berries.