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.
In a small bowl, ramekin or mug, 1 of 10stir together 4 Tbsp. flour, 3 Tbsp. packed brown sugar, 2 Tbsp. cocoa and a pinch of salt.
Stir in the wet ingredients – 2 of 102 Tbsp. mild vegetable oil and 3 Tbsp. milk or coffee.
Spoon it into a ramekin or mug, 3 of 10if you haven't stirred it together in one already.
Unwrap your Easter Creme Egg. 4 of 10Try not to eat it. Press it into the batter, nestling it right in so that only the top third is exposed.
Microwave on high for 1 minute. 5 of 10Microwaves vary, but both I've tried took a minute. When it's done, the cake part should be springy to the touch.
The chocolate egg will look shiny, 6 of 10but will hold its shape until you spoon into it - just like chocolate chips do.
If you have some, 7 of 10add a dollop of sweetened whipped cream or vanilla ice cream.
Grab a spoon or two. 8 of 10You'll want to eat this right away, while it's still warm. Go Easter egg hunting in your bowl - it will be easy to find.
The middle should be warm liquefied goo – 9 of 10gooier than it usually is. The surrounding cake will be like a dense, fudgy brownie. It's a magical combination.
Enjoy! 10 of 10Happy Easter.
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.