Ingredients
The following ingredients have 4 Servings
- 1 tbsp unsalted butter
- 1 tbsp heavy cream
- 1 large egg
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated white sugar
- 1 tbsp creamy peanut butter
Instruction
- Add butter to a large microwave-safe mug. Melt in microwave. It is important to add the butter first because it will also help grease the bottom of the mug.
- Add in heavy cream and whisk. Adding the heavy cream in next will help cool down the butter so it is not too hot when you add in the egg.
- Add egg and whisk until batter is smooth. Make sure there are no egg white streaks at this stage. If you wait until you add the cocoa, you will no longer be able to see if there are any unmixed egg streaks.
- Add cocoa powder and sugar. Whisk until batter is smooth.
- Add 1 tbsp of peanut butter to the center of the batter. When dropping the peanut butter in, I recommend trying to spread the peanut butter out a little so that it is not dropped all on the same spot. So for example, add about 1/2 a tbsp to the very center of the batter. Then add 1/4 tbsp slightly to the right of that first dollop and add remaining 1/4 tbsp slightly to the left of that dollop. This ensures peanut butter throughout the middle and not just in one small spot. Do not push the peanut butter down into the batter. Doing so will cause the peanut butter to completely sink to the bottom. The peanut butter will sink in gradually as it cooks.
- Cook the cake at full power in the microwave for about 45-60 seconds or until center fluffs up and looks set, but edges remain slightly gooey. Because the cake cooks very fast, I recommend cooking for 40 seconds and then checking on the cake. Continue to cook at 5 second intervals. I used a 1100 watt microwave. You may need to adjust your microwave power or time if your microwave is a different wattage.
- Flip mug upside down to pour cake onto a plate. The remaining gooey batter should pour on top of the cake like a glaze. You can also skip plating and eat the cake directly from the mug.
