Molten chocolate microwave mug cake from All About Cake (page 85) by Christina Tosi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other neutral oil for grapeseed oil.

  • Pandan on May 31, 2024

    Maybe the best mug cake I had so far! I loved the texture due to the cake flour. Reduced sugar to 80 grams, was enough. The cakes didn’t rise to the top. Next time I will microwave a bit shorter, didn’t have any fudgy dough left.

  • anya_sf on September 11, 2020

    Nearly instant gratification! Worried about overflow, I used 12 oz mugs, but needn't have worried, as the cakes did not rise to the tops of the mugs. They cooked in 2 min 15 sec. There was still a pudding-like layer at the bottom, which made a nice sauce. Portions were generous. Next time I will make 3 smaller cakes and top them with ice cream to balance the sweet, chocolatey cake.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.