Chocolate Mug Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 41 g | (164 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 43 g |
Ingredients
- For the cake
- 45 grams Dark chocolate
- 10 grams butter
- 1 egg
- 1 ½ Tbsps Yogurt (0.1% fat)
- 1 ½ Tbsps Apricot jam
- 3 Tbsps sugar
- 1 pinch salt
- 60 grams Pastry flour
- 1 pinch Baking powder
- softened butter (for greasing the mugs)
Preparation steps
For the topping: Chop the dark chocolate. Heat the heavy cream in the microwave for about 1 minute and 30 seconds at 800 watts. Pour the hot cream over the chopped chocolate and let stand for about 1 minute. Whisk until smooth and place in the refrigerator until cold.
For the cake: Chop the chocolate and place in a microwave-safe bowl with the butter. Melt in the microwave for about 1 minute at 800 watts. Stir until smooth.
Beat the egg, yogurt, apricot jam, sugar and salt with an electric mixer until smooth. Slowly incorporate the chocolate-butter mixture, then stir in the flour and baking powder.
Grease the mugs with butter and fill about halfway with the cake batter. Microwave for 1 minute and 50 seconds at 800 watts. Remove from the microwave and let cool.
Remove the chocolate-cream mixture from the refrigerator and whip with an electric mixer until smooth and spreadable. Spread or pipe the chocolate onto the cooled cakes and garnish with a bit of grated chocolate.
