This recipe is adapted from this NYT Cooking Microwave Nutella Pudding Cake that I stumbled upon and was immediately intrigued. It’s such an easy and delicious way to cure any chocolate or cake craving!
Instead of using nutella, we’re using a combo of chocolate, nut butter, and butter with a touch of sugar. Then all you have to do is whisk in an egg and some baking powder and throw it in the microwave. The texture is both cakey and pudding-like (almost like a chocolate lava cake) resulting in a very delicious and very chocolatey experience that you can have in less than 2 minutes whenever you want!
Servings 2
Prep Time 5 minutes Ingredients
- 3 tbsp (37g) dark chocolate chips, divided
- 1 tbsp (17g) nut or seed butter*
- 1 tbsp (14g) butter
- 1 tbsp (10g) coconut sugar
- 1 large egg
- ¼ tsp baking powder
- Pinch of kosher salt (a scant ¼ teaspoon)
- Flaky salt, for topping
- *Almond butter or tahini work best.
Instructions
- In a small to medium microwavable bowl, add 2 tablespoons (25g) chocolate chips, nut butter, and butter. Microwave in 20 second intervals until just melted, stirring after each time.
- If you let it get very hot, let it cool off for a minute or two (we don’t want to cook the egg). Then whisk in the coconut sugar, egg, baking powder, and salt until smooth.
- Stir in the remaining 1 tablespoon chocolate chips. Microwave for 30-40 seconds (30 is the sweet spot for me) or until it’s mostly cooked through on the edges but with a good amount of gooey-ness in the center.
- Top with flaky salt and eat immediately!
Substitutions:
- Replace butter with olive oil to make dairy-free.
- To make vegan, see above + use a liquid egg replacer.
Storage:
- On the off chance you don’t finish it, store it in the fridge for up to 4 days. It’s actually quite good cold as well.
Leftovers + Repurposing:
- Eat it cold, topped with whipped cream. It has a dense fudge-like texture when cold. You could try reheating it if you’d like.
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