Friday - - Food -

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.

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