Monday, January 30, 2012

Hot Cocoa Mug Cakes

I was browsing around for recipes today and stumbled across this one. I had several orders for sipping chocolate at my Chocolate Tasting Party this Sunday and thought winter hasn't been brutal here, this dish is still very much in order. Definitely one I have to try. Enjoy.

Hot Cocoa Mug Cakes

2/3 cup DCD Dark Sipping Chocolate
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 extra-large egg
1/2 cup milk
1/4 cup vegetable oil
1/2 cup DCD Mint Baking Bits, plus more for grating
2 dollops marshmallow cream or fluff
2 DCD Chef-Series Dark Chocolate bars, melted (4 oz.)

1. Preheat oven to 350°F. In a medium bowl combine sipping chocolate, flour and sugar. Whisk in egg, milk and oil, and mix well. Add mint bits and stir to combine. (For extra chocolate boost add the melted Dark Chocolate.) Divide between two 10 oz. oven-safe mugs.
2. Bake mugs in oven for 15 minutes, or until set (cake may rise slightly over the top of the mug). Cool 15 minutes, or until warm to touch. Add marshmallow cream.

Garnish Ideas
Grated DCD Mint Baking Bits, ice cream

Makes 2 cups/servings

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