Microwave Chocolate Cake Recipe – BBC Food

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  • Grease a 15cm microwaveable silicone cake tin with a little oil and line the bottom with a circle of parchment paper.

  • Combine sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a bowl, whisk together oil, egg and hot water.

  • Add the wet ingredients to the dry ingredients, mixing well until a lump-free batter forms. Pour the mixture into the cake tin and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film.

  • Microwave at full power (800 W) for 5 minutes.

  • Take the cake out of the microwave and check if it is cooked: stick a skewer in the middle, and if it comes out clean, the cake is cooked. Let the cake rest for 5 minutes while you prepare the ganache.

  • To make the ganache, melt the chocolate at half power (600W) for 2 minutes, stirring often to prevent it from burning. Remove from microwave and add cream, stirring until smooth and glossy.

  • To decorate, melt the white chocolate in a small bowl on medium power (600W) for 1 minute, stirring halfway through, until smooth and runny.

  • Unmold the cake onto a serving platter and let cool for a few minutes.

  • Spread the ganache over the cake. Using a teaspoon, spread the white chocolate in thin parallel lines over the ganache. Slide a cocktail stick or skewer up and down, pulling through the chocolate for a feathery effect.


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