Love is in the air…Especially when your cooking something yummy for the one you love. Yeah, I know…I’m a day late for Valentine’s Day…well, so what? I think everyday should be Valentine’s Day anyway! Don’t you agree? 🙂
So for my love…well actually for my loves (yup that includes our munchkins), I’ve decided to revisit our mug cake cookbook. I found one recipe that I thought was perfect for Valentine’s Day: Chocolate Fondant Mug Cake with raspberries. I made the mug cakes as described on the cookbook with a few tweaks. Instead of just raspberries, I also added some blueberries. Why? Because I love blueberries and I thought it would add more flavor to the cakes. Also, instead of using a meringue, I decided to use white chocolate instead because what is Valentine’s Day without chocolate?
Here’s what you’ll need per mug of cake:
- 1/3 oz of butter (melted)
- 4 tbsp of powdered (caster) sugar
- 3 tbsp of unsweetened cocoa powder
- 1 egg
- Berries (handful)
- white chocolate (garnish)
- Melt the butter on a microwavable container for 10 secs. and transfer into your mug.
- In the mug, beat together egg, powdered sugar, unsweetened cocoa adding each ingredient one at a time.
- Microwave for 1 minute. And allow to cool. If your mug is too big, you can scrape the side of the cake, turn upside down and transfer to a smaller container.
For the garnish:
- Melt some white chocolate chips in the microwave or over a double boiler. Check the package instructions for melting as you do not want to burn your chocolate.
- When melted, spread a thin later on some wax paper and cool to slightly harden.
- Use a cookie cutter to cut out the desired shape (I used a heart cookie cutter for this occasion).
- If you want to add color to your chocolate add a drop or two of GEL food coloring. DO NOT USE water-based food color as this will cause your chocolate to “seize”.
- Sprinkle the top of cake with a little powdered sugar. Add your berries and garnish with your chocolate.
Sweet and sexy… am I right??? 🙂
Our take on the final cake:
The cake was very rich and decadent with the texture very similar to a brownie. I suggest to be very generous on the berries to get a good balance of the sweetness from the chocolate cake and the tartness from the berries. If your loved one is not a big fan of fruits (too healthy???:p) then adding a scoop of strawberry ice cream would also be a perfect garnish. If your special someone loves coffee, you can reduce some of the powdered cocoa and replace with a teaspoon of instant coffee or espresso. Whichever flavor you choose to go with, do not forget to serve with a large heaping of LOVE…that after all… makes all the difference.
Hope you all had a wonderful Valentine’s Day, spent with those that you truly love, may it be your significant other, your kids, your parents, your siblings, your friends, or even your pets…make sure to find that special someone to share this dessert with 🙂
Til next adventure…
Knudsen, L. (n.d). Mug Cakes: Soft melting cakes ready in 5 minutes. Hardie Grant Books. Melbourne, London.