CHERRY TRUFFLE DESSERT
Prep time 10 mins Cooking time 5 mins Serves 4 1 cup plain flour 1 cup caster sugar
¾ cup cocoa powder 2 tsp baking powder ½ tsp salt ⅔ cup melted butter 180ml whole milk 4 small eggs, at room temperature 1 vanilla extract
⅔ cup dark chocolate, broken into pieces 4 tbsp water 4 canned cherries, in syrup Combine flour, sugar, cocoa powder, baking powder, and salt in a mixing bowl. Stir thoroughly and then divide between four microwave-proof mugs. Thoroughly whisk together melted butter, milk, eggs, and vanilla extra in a jug. Divide evenly between the four mugs, stirring to form a rough batter. Top each with the dark chocolate, lightly pressing down into the batter. Pour 1 tbsp water on top of the batter in each mug. Working one by one, microwave on high for 70-90 seconds until risen and slightly sticky to the touch on top. Let cool for 5 minutes before serving with a cherry on top.
This recipe is best made in large mugs. The batter can also be divided between six smaller espresso-style mugs; if using smaller mugs, cook for 10-20 seconds less.