Hunting for chocolate eggs is really the best part of Easter, isn’t it?
We’re out of town this week, staying in a house on the furthest west coast of Vancouver island. It’s beautiful, and bald eagles are nesting outside our window. However, the oven is broken. The cookie dough we made to bring along has been half eaten, and in the case of other sweet tooth emergencies, we’ve stirred together warm chocolate mug cakes. Yesterday, I spotted an Easter Creme Egg, and squished it down into the batter to bake along with it. The result? Pure molten lava cake heaven.
Having made both, I’m partial to mug brownies over mug cakes, the latter generally containing egg, which is difficult to add in a quantity small enough to ensure the cake doesn’t become spongey. I fiddled with my standard mug brownie recipe a bit, dialling down the sugar a little to make up for the sweetness of the Easter Creme Egg. Other than that, the baking time remained the same, and the middle of the cake was pure goo – not overly so, but enough to make it warm and spoonable, and completely divine with a dollop of whipped cream. In a ramekin (which I prefer to mugs) this makes enough to serve two, but you won’t want to share.
Easter Creme Egg Mug Cake
1/4 cup flour
3 Tbsp packed brown sugar
2 Tbsp unsweetened cocoa powder
2 Tbsp canola or other mild vegetable oil
3 Tbsp milk, coffee or water
1 full-size Easter Creme Egg
In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. If you mixed it all in a bowl, spoon it into a ramekin or mug. Unwrap the Easter Creme Egg and press it into the middle, pushing it down so that only about the top third is exposed.
Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.