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Topic: Worlds Most Dangerous Chocolate Cake  (Read 13590 times)
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« Reply #50 on: June 02, 2009 02:40:40 PM »

you could beat the egg in a separate bowl and then just use half.
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« Reply #51 on: June 03, 2009 10:11:48 AM »

How about if you mix up a double recipe using 1 egg, and then pour it into TWO mugs for a slightly longer period of time in the microwave (to accommodate the larger volume)?
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« Reply #52 on: June 03, 2009 10:55:58 AM »

Ah ha!  Were on to something!
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« Reply #53 on: June 03, 2009 01:49:00 PM »

Okay, I just went and ransacked my house looking for some chocolate... with no luck.  Then I remembered this recipe.

I used the original measurements except that I lowered the amount of oil and added a dash of vanilla, salt and baking soda.  But when it got time to add the egg, I realized that I didn't have any eggs!  ACK!  But.... I do have my starter.  (for sourdough bread and other breads and recipes if you are unfamiliar.) So I added a TBS of starter.  Cooked for 3 minutes and then turned out on a plate and added butterscotch chips to the top.

And while this one did not rise as much in the microwave, its texture is amazing.  Soooooo much closer to cake then the first one I made.  Good, I might even go as far to say, really good. 

Thanks again for sharing this fun little cake! 

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« Reply #54 on: June 03, 2009 01:59:46 PM »

OOOH!  Looks great!  I seriously think we can tweat this recipe to microwavy perfection here!
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« Reply #55 on: June 05, 2009 04:54:39 PM »

What a great recipe! Grin I've made the cake many times now after finding this topic and I thought I might share my tweaks with y'all. There's one extra step and a few more ingredients and it's basically put together in reverse order, but it really pays off.

The texture is nicer if it's cooked in a bowl but the mug is so cute.

Melt 3 T butter, add 3 T milk, a tiny bit of vanilla, and an egg. Beat it all up. Add 4 T flour, 5 1/2 T sugar (just eye it Wink ), 2 scant T cocoa powder, a small pinch of baking powder, and a pinch of salt. Microwave for 3 minutes.

Notes on my changes: Butter is generally more flavorful than oil, so that had to be in. Vanilla helps flavoring a lot too. The first time I made the cake it was pretty bitter, so I increased the sugar by a tablespoon. It was still too bitter, so I tried 6 tablespoons, which was too sweet, so the happy medium was 5 1/2. Some people on this thread suggested the baking powder, which definitely made it better. Then I gave the recipe to a friend, and the credit for the salt goes to her- it does help.

The bottom sometimes gets kind of soggy and weird, but if you turn it out right away and sprinkle lots of powdered sugar on it you'd never know.
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« Reply #56 on: June 06, 2009 07:26:17 AM »

So has anyone done the double recipe with the one egg?  Just curious about the texture.  I'd try it, but am trying to lose some weight and don't want to waste the stuff if it doesn't come out well.  And I would love to try it with sourdough starter, but <alas> don't have any . . .
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« Reply #57 on: June 06, 2009 12:03:17 PM »

mean. mean mean mean. now what am i supposed to do to avoid late night chocolate cravings!?!? Wink looks DELISH!

I know, it IS mean. Haha, but ah well.  Tongue
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« Reply #58 on: June 06, 2009 02:57:51 PM »

I've been making a single portion with half an egg, less oil, and about a tablespoon of sour cream. I also add walnuts and try not to overcook it so it is still moist. A scoop of premium vanilla ice cream and it rocks my late night chocolate cravings! Last time I did butter instead of oil as someone suggested and it was pretty good! I like the original amount of sugar listed because it isn't overly sweet, I like bittersweet and dark chocolate so it is perfect to me!
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« Reply #59 on: June 06, 2009 06:32:38 PM »

i just tried this.  made 3. one for each of my parents and one for me.  my dad said that it wasn't as good as baked, but it was good.  i thought that it was kinda dense, but come on, chocolate cake in 5 minutes is not bad at all XD  might not make this very often, but its easy to put together.  at first, i wasn't sure if the egg would cook all the way, but it tastes fine and it is (i don't want to say dry) not wet or whatever it would haven been if the egg wasn't cooked.  all in all, definitaly worth it.  thanks for sharing this!   Grin
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