Microwave Salted Chocolate Pudding Cake
Servings 2
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!
Notes
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.