Need a dessert pronto? Stir this up in the pan and 5 minutes later you're eating a delicious fudgy cake.
Notes: Make sure to use a microwave safe dish. Cooking time may vary between microwaves. Check after about 4 minutes by carefully tapping dish—cake is done with it's just set with the slightest jiggle. Take care as cake will be hot. This cake is best served warm.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- Yield:Serves 4 to 6
- Active time: 10 minutes
- Total time:10 minutes
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 3/4 cup (5 1/4 ounces) granulated sugar, divided
- 3/4 cup (2 1/4 ounces) cocoa, divided
- 2 1/4 teaspoons baking powder
- 1/4 plus 1/8 teaspoon salt
- 2 large egg yolks
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 cup semisweet or bittersweet chocolate chips
- 1 cup warm water
Combine flour, 1/2 cup plus 2 tablespoons cocoa, 1/2 cup sugar, baking powder, and salt in a 1 1/2 quart shallow microwave safe dish.
Add egg yolks, butter, vanilla, chocolate chips, and water to the mix, and stir until almost combined (batter will be lumpy). Stir remaining 2 tablespoons cocoa and remaining 1/4 cup sugar in a small bowl and sprinkle over batter.
Microwave on high power until puffed, bubbling, and set (but still slightly jiggles), 4 to 5 minutes. Carefully remove from microwave and serve warm (see note).