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Monday, May 25th, 2009

15 Minutes Microwave Chocolate Cake 5

Categories: [ Cooking ]

Adapted from the 15 Minutes Microwave Chocolate Cake


  • 100g dark chocolate
  • 90g butter
  • 100g powdered sugar
  • 3 eggs
  • 70g flour
  • 1 half tea spoon baking powder
  • 0.9 dL milk


  • salad bowl that goes to the microwave
  • (wooden) spoon


Put the chocolate broken in pieces into the salad bowl with the butter cut in cubes and 0.5 dL milk. Heat for 1 min in the microwave. Stir well until all the butter has melted. Add the sugar and stir. Add the eggs one by one, and stir well after each egg. Add 0.4 dL milk and stir. Add the flour in a small heap on the top of the preparation, add the baking powder on top of it and stir the preparation in small circles next to the heap of flour. The flour will be incoroporated bit by bit without making lumps. When most of the flour is incorporated, stir by making large circles again.

Put the salad bowl with the preparation in the microwave and cook at maximum power for 5 min at 900 W (or 6 1/2 min at 700 W). The cake is ready when a knife's blade stuck into the cake comes out clean. Leave the cake to cool down. You can alternatively turn the salad bowl upside-down on a plate to unmould it while it's still hot; the cake will come off easily.


  • The cake is more compact than with less liquid, more like the original recipe, without cream
  • The “rubberiness” of the cake depends on the water content in the dough.
  • Have to try with the same amount of liquid (milk) and more flour, more baking powder, or longer cooking.
  • Scientific cooking idea: controling the degree of cooking with an electrical conductivity meter?

[ Posted on May 25th, 2009 at 23:53 | 1 comment | ]