Did you know that when chocolate first came to the United States, it was more common to drink it than to eat it? In the 18th century, New Yorkers were known to grate chocolate into hot water and enjoy it as a beverage, often in the morning. That chocolaty breakfast drink (yum!) evolved into the chocolate candy bar in the mid-19th century, and chocolate has been made into all sorts of sweet treats, including mug cakes, ever since.
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CHOCOLATE-RASPBERRY MUG CAKES
Makes: 2 servings
1/4 cup (1 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons semisweet chocolate chips
2 large eggs
1/4 cup (1 3/4 ounces) sugar
2 tablespoons Dutch-processed cocoa powder
2 tablespoons seedless raspberry jam
1 teaspoon vanilla extract
1/8 teaspoon salt
10 raspberries
1. In a small bowl, whisk together flour and baking powder.
2. In a medium bowl, combine butter and chocolate chips. Heat in microwave at 50% power for 1 to 2 minutes. Use a spoon to stir mixture until smooth.
3. Add eggs, sugar, cocoa, jam, vanilla and salt to chocolate mixture and whisk until smooth. Add flour mixture and whisk until smooth.
4. Use a spoon to divide batter evenly between two coffee mugs.
5. Place the mugs on opposite sides of the microwave turntable. Cook at 50% power for 1 minute. Stop the microwave and use a spoon to stir batter in each mug, making sure to reach the bottom of each mug.
6. Cook at 50% power for 1 more minute (batter will rise to below the rim of the mug and the cake will look wet around the edges -- if edges are not set, cook at 50% power for 15-30 seconds more).
7. Use oven mitts to remove the mugs from the microwave, and let cool for 5 minutes. Place 5 raspberries on top of each cake.