Choccy microwave mug cake
With banana or raspberries
15 mins
Not Too Tricky
serves 6
About the recipe
The only thing better than chocolate cake is super-speedy choccy microwave cake! Buddy’s favourite pud is ready in just 15 minutes and is ideal for getting little ones involved. With gooey chocolate, pops of fruit and a dollop of natural yoghurt, these little mugs are absolute heaven. Buddy says, ‘Me and my sister Petal make these almost every week for a quick chocolatey treat.’
Ingredients
100g dark chocolate (70%)
100g unsalted butter (cold)
2 tablespoons runny honey
2 bananas or 200g raspberries
2 medium free-range eggs
70g self-raising flour
50g quality milk or white chocolate
optional: 6 tablespoons natural yoghurt
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Method
- Snap the dark chocolate into a large mixing bowl. Cube and add the butter, then drizzle in the honey.
- Microwave in 30-second blasts on a medium heat (600W), stirring after every time, until the chocolate has completely melted.
- Peel and mash half the banana, or half the raspberries, and add to the chocolate mixture. Crack in the eggs, beat with a fork, then fold in the flour with a pinch of sea salt.
- Divide the mixture between 6 small microwave-proof mugs or cups.
- Break the milk or white chocolate into chunks and push them into the mixture, then microwave in two batches on high (800W) for 1 1⁄2 minutes, or until risen and slightly gooey in the middle.
- Slice the leftover banana and divide between the mugs, or simply dot over the raspberries, and serve with a dollop of yoghurt (if using).