s'mores mug cake

• total tid: total time 20 minutes

Ingredienser

2 tablespoons all-purpose flour

2 tablespoons sugar

1 tablespoon

Dutch-processed cocoa powder

¼ teaspoon baking powder

⅛ teaspoon table salt

½ ounce milk or dark chocolate

2 tablespoons unsalted butter

1 large egg

½ teaspoon vanilla extract

2 marshmallows

½ graham cracker, crushed into coarse crumbs

Vejledning

1 Whisk flour, sugar, cocoa, baking powder, and salt together in bowl; set aside. Break chocolate into rough 1-inch pieces, then add to 12-ounce mug with butter. Microwave butter and chocolate pieces at 50 percent power, stirring often, until melted, 1 to 2 minutes. Add flour mixture, egg, and vanilla and mix until smooth and well

combined (being sure to scrape corners of mug).

2 Microwave cake batter at 50 percent power until batter has doubled in size, 40 to 60 seconds. Press marshmallows into center of cake so that top marshmallow is about ½ inch below surface of cake. Sprinkle graham cracker crumbs on top, and press lightly to adhere. Microwave cake at 50 percent power until cake is firm but top is just wet to the touch, 20 to 30 seconds (cake may rise above edge of mug, but will not overflow). Let cake rest for 2 minutes. Serve.

Notater

kitchen improv

level up Drizzle with marshmallow crème and/or hot fudge (see page 289).

make it rocky road Substitute chopped walnuts for the graham crackers.

why this recipe works When you crave that summertime treat of chocolate, marshmallows, and graham crackers but there's not a campfire to be found, try our s'mores mug cake. Tucking marsh- mallows into a rich chocolate batter created a melted marshmallow center as the cake cooked. Making sure they were well-submerged was key to preventing overflow as the marshmallows expand during cooking. A dusting of graham cracker crumbs gave us the crunchy texture and classic s'mores flavor we wanted. We developed this recipe in a full-size 1200-watt microwave. If the wattage of your microwave is less than 1200 watts, you will need to increase the cooking times throughout. See page 15 for more information about microwaves. We prefer Dutch-processed cocoa in this recipe; the cake will be slightly drier if you use natural cocoa powder.