Sunday Night® 90 Second Chocolate Mug Cake
A quick and easy chocolate fix— perfect with any small mug or dish, as long as it’s microwave safe!
Category
Dessert
Servings
3
Prep Time
3 minutes
Author:
Eileen Gannon
Ingredients
1 large egg
1 jar (10 ounces/284 grams) Sunday Night Chocolate Sauce, any variety
Ice cream, any variety
-
Additional Sunday Night Chocolate or Caramel Sauce for topping
Made with
Directions
Grease three, 4-ounce ramekins with nonstick cooking spray or softened butter.
In a large bowl, beat the egg with a fork until it's fully combined.
Remove the lid from a jar of Sunday Night Chocolate Sauce and microwave the jar with the sauce for 30 seconds.
Using a wire whisk, slowly pour the warm chocolate sauce into the beaten egg, whisking constantly. Continue to whisk the mixture until the egg is fully incorporated into the sauce. Pour the mixture evenly into the three prepared ramekins. The ramekins will be about ¾ full.
Microwave each ramekin, one at a time, for 90 seconds on high power. Use a hot pad or an oven mitt to remove the ramekin as it will be hot. Allow to cool while you cook the remaining ramekins.
Top with ice cream and additional Sunday Night Chocolate or Caramel Sauce if desired. Eat warm or at room temperature.
Tips From Eileen
You can use any small mug or dish as long as it’s microwave safe. The uncooked mixture should not be deeper than ¾ inch because it might not fully cook through. The best way to measure this is to dip a toothpick,straight up and down, into the mixture before you cook it and then use a ruler to measure how much batter is on the toothpick.
The total volume of the unbaked mixture is about 11 ounces. So if you want to divide the mixture evenly among 3 ramekins or mugs, each one should be about 3.5 ounces.
Leftover cooked mug cakes can be covered with plastic wrap or aluminum foil and refrigerated for up to three days. To reheat, simply warm in the microwave for 30 seconds.
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