Cocao & Chocolade Mug Cake

Introduction:

Craving for dessert suddenly?

Mug Cake is the perfect recipe!

A delicious idea for a quick breakfast or a sweet break during the day.

The peculiarity of this cake is that it is prepared in a few minutes and directly in the cup.

Here’s the recipe…

Ingredients for 1 cup:

50 g of Rice Flour G.F.

20 g of Coconut Flour

100 ml of Pasteurized Egg white

50 g of Zero fat Greek yogurt

1 tsp. Of Agave Syrup or Honey

10 g of Cocoa Powder

1 tsp. Lactose-free Hazelnut Cream

30 ml of Water or Vegetable Milk

1 tip of tsp Bicarbonate of soda + Lemon juice

Q.b. Fresh raspberries

Q.b. Pomegranate

Q.b. Chopped pistachio

Method:

Wrap the hazelnut in cling film and place in the freezer for about 30 minutes.

After the time has elapsed, put the flours, egg white, agave syrup, yogurt, cocoa and water in a cup, suitable for the microwave, stir until the mixture is smooth and homogeneous.

Add the baking soda and lemon juice, wait 10 seconds and then mix. Add the hazelnut cream in the center, cover with a little dough.

Cook in the microwave for about 6/7 minutes.

Decorate the surface with the raspberries, pomegranate and chopped pistachio.

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