This, friends, is where procrastination gets me.
I was staring at the computer, mired in writers’ block. I clicked on that Stumble button I installed in my toolbar but never use. Oh look! A new webpage has popped up! On it, a recipe for single-serving peanut butter cake you mix and microwave in a minute. Like those mug cake recipes that have been taunting me for years – only without the mug. You could, of course, cook it in a mug – but doing it in a ramekin allows you to invert it onto a plate, real-dessert like. It warranted immediate mid-afternoon experimentation. It’s all in the name of research, right?
The chocolate:peanut butter ratio wasn’t quite right, and so I made the cake chocolate with a spoonful of cocoa. It took about a minute to spoon in and mix up.
Chocolate chips are a must – they turn into gooey pockets of melted chocolate in the finished product.
Butter or spray a ramekin, or do it right in a mug. You already know they’re heatproof.
It took mine a minute to cook, rather than 30 seconds. Microwaves vary.
(Note to self: pick up some vanilla ice cream.)
Chocolate Peanut Butter Cake
with thanks to Cassie of Back to Her Roots
Makes: 1 serving
- 1 egg
- 1 tablespoon brown sugar
- 2 tablespoon peanut butter
- 1 tablespoon flour
- 1 tablespoon cocoa
- 1/4 teaspoon baking powder
- Small handful of chocolate chips
- In a small bowl, stir the egg, brown sugar, peanut butter, flour, cocoa and baking powder with a fork.
- Stir in the chocolate chips and pour batter into a greased ramekin or mug.
- Microwave for 1 minute.
- Eat straight from the ramekin or mug, or invert onto a plate.