Tuesday, February 1, 2011

Emergency Chocolate Cake

MSCD 6-month recipe

Ever get that craving? “I need my chocolate, and I need it NOW!”
Well, this recipe is for you! Cook and prep time included, you can have a chocolate cake in 5 minutes. (Okay, maybe 10 minutes if you’re fumbling to find ingredients while dragging one child on each leg like I do!) For years I’ve used my microwave for nothing more than sanitizing my dish sponge, but thanks to this recipe, it’s been upgraded to
Sponge Sanitizer AND Emergency Chocolate Cake Maker!

1 large coffee mug
3 Tbs. butter
3 Tbs. oat flour
1 Tbs. brown rice flour
2 Tbs. cocoa powder
½ oz. (or ½ square) unsweetened baker’s chocolate, chopped
3 Tbs. milk (brown rice, almond,* goat or organic cow*)
1 egg
4 Tbs. honey
½ tsp. vanilla extract
¼ tsp. liquid stevia (I recommend Sweet Leaf Liquid Vanilla Crème Stevia)

Place butter in mug and melt for 30 seconds in your microwave. When melted, carefully swirl butter around the mug so that it coats the bottom and sides of the mug.

In a separate bowl, add dry ingredients and mix well. Pour previously-melted butter and remaining wet ingredients into the dry mixture and stir until all ingredients are incorporated. Pour mixture into mug. Place your mug back in the microwave and cook on high for 3 minutes. The cake will rise over the top of the mug while cooking, so don’t be alarmed. Remove cake from microwave and allow to cool a little. Eat it straight from the mug or tip out onto a plate. Slice if desired.

Serves 1-2, depending on how bad your chocolate emergency is!

*NOTE: Wait until month 12 of the diet before using cow or processed almond milk.

by Laura Schroeder

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