Creme Egg Chocolate Mug Cake
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tbsp plain flour
- 2 tbsp sugar
- 2 tbsp cocoa powder
- ยฝ tsp baking powder
- 1 egg
- 3 tbsp plain yogurt
- 2 creme eggs
Method
- Lightly grease two ramekins or small mugs with butter or cooking spray.
- In a bowl mix the flour, sugar, cocoa powder and baking powder together.
- Add the egg and yogurt to the bowl and mix well.
- Cut the creme eggs in two length ways. Add two spoon-fulls of the cake mixture into each of the ramekins or cups. Place half a creme egg into the mug ramekin or mug and top with the remaining cake mixture.
- Microwave each cake separately for 40 seconds. This cooking time is based on a 900 watt microwave so you may need to adjust the cooking time.
- Remove from the microwave and top with the other half of the creme eggs.
- Serve immediately!