Monday, June 2, 2008

Another interlude: 15-minute chocolate cake

I made a cake in the microwave. It took about 15 minutes, and it was so good that my cooking instructor literally stole the recipe from me so she can make it for her family. I take that as a good omen.

It's based off of this recipe but there are a few glaring changes. For example, I tripled the quantity of sugar used. This is not a typo.

So, ingredients:

  • 1/4 pound (1 stick) unsalted butter
  • 1 cup regular granulated sugar
  • 1/2 cup all-purpose flour
  • 7 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 2 eggs, beaten
  • 1 tablespoon sour cream

So, you melt the stick of butter and add the sugar and stir well. In another bowl, sift together the flour, cocoa powder, and baking powder. Let the butter and sugar cool a little bit so the eggs don't cook when you add them in. Mix in the eggs and the sour cream. Add all that to the dry ingredients and mix until as smooth as possible.

Pour into a microwave-safe bowl that's been buttered and floured on the sides or something, some measure to prevent sticking. Cover it tightly with plastic wrap and then cut some slits to allow steam to escape. Microwave it for 3-4 minutes. I ran mine for 3:30 and it turned out beautifully.

Oh, and be sure to let it cool before you take it out of the bowl or else it will crumble and you will be sad.

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