desperate for a treat?

3-minute microwave treat:
melted choc chips in a dark chocolate cake.
yuuummmmyyy!

Guaranteed to brighten your day is this quick & easy recipe from Corinna Chapman, the Melbourne (Australia) bread baker-cum sleuth of Kerry Greenwood’s Corinna Chapman series.

Here’s a direct link to the recipe (see p. 25), and below are her and my versions.

“MICROWAVE CHOCOLATE CAKE

“This is from Peter Russel Clarke, a great pioneer of Australian cooking, though his laugh reminds me far too closely of Kerry O’Keefe’s. Which is not his fault, poor man. This, despite my extreme scepticism, actually works and will produce a hot puddingy cake in 3 minutes cooking. For the midnight munchies. Or the three-in-the-morning horrors.

  • “4 tablespoons self-raising flour
  • 4 tablespoons caster sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 3 tablespoons light vegetable oil
  • a few drops of vanilla extract
  • 3 tablespoons milk

“Mix all the dry ingredients, stir in the wet. You can add a handful of choc chips or cut up chocolate bar (i.e., a Bounty bar, a Mars Bar) if you like. Or honeycomb. This was supposed to be made in a coffee mug but I used a plastic microwave dish and it rose very well. Cook in the microwave for three minutes on high, or 100 per cent. Leave it sit for a moment. Turn it out while hot. You can then make a chocolate sauce with equal quantities of chocolate and cream in the microwave to decorate it. Yummy. If you keep to the proportions you can make instant fruit cake and all manner of unusual items. Nice if you want to experiment and don’t want to waste too much food. If you leave out the cocoa you need to replace it with 2 or more tablespoons of flour. The mix will bear about half a cup of additions. It does not brown, so ice it. Or just eat it at once.”

right outta the cup

here’s my dark chocolate-lover version:

  • 4 tablespoons self-raising flour
  • 1 tablespoon sugar
  • 3 tablespoons cocoa
  • 1 egg
  • 3 tablespoons light vegetable oil
  • 3 tablespoons milk
  • 1/2 cup 60% dark chocolate chips (I use Ghirardelli – the darkest available that I can afford!)

Bake as above.   I don’t ice mine.   Its already brown.

sliced in half to show those yummy melted chips

I should try a ginger spice version… but right now I need chocolate.

❤      ❤      ❤

11 thoughts on “desperate for a treat?”

  1. I’ve only used the recipe my sister gave me. It’s so ridiculously easy that pudding can be made whilst we’re clearing the table. Excellent, but not for the waistline 😉.

    Liked by 1 person

  2. Have you tried variations, Kim? If so, what? Do tell!
    This one is so rich I don’t think I could eat it with ice cream, which I rarely have around anyway. (America not being as rich in good cream & associated yumminesses as U.K.)

    Like

  3. My sister gave me a similar recipe. I’ve tried to lose it but it’s too good. And way to easy to make.(Excellent with ice cream while still warm. You’re welcome 😉)

    Liked by 1 person

  4. Thanks for the tip, Lynn! Checked my library, which (predictably) has none, so looked at some of amazon’s selections, from vegan to gluten-free, to everything else. Had no idea – amazing! Resisting not a prob here, as I have not begun to plumb the depths of variations to this recipe. 😉

    Like

  5. Still haven’t purchased the self-raising flour – off to do that in the morning so I can enjoy this decadence tomorrow evening. And there might be a little glass o’ the grape on my table at this very moment. 😉

    Liked by 1 person

Comments are closed.