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Flourless Chocolate Cake in a Mug

 

1/2 protein – 1 fruit – 1 fat

I asked my friends at SlimGenics recently about whether or not I could use cocoa in a recipe, and I was surprised that they said yes. I was further thrilled when Program Director Kim C. explained that cocoa has many health benefits, to include high levels of antioxidants and the ability to help keep high blood pressure down, reducing your risk of stroke and heart disease. So, why isn’t on the approved food list? Probably because regular cocoa does have fat content. In this case, reach for the European-style cocoa, which has roughly half the fat content of other cocoas, and use it sparingly.

With that, I’m about to become your favorite person in the universe. Why? Because this week I give you…chocolate cake.

In a mug.

That takes about 5 minutes to make.

In your microwave.

And tastes good. Really good. Like chocolate cake, in fact.

And it’s gluten-free, too.

Enough said. Let them eat cake…

–Kim K.

 

Ingredients

  • 2 eggs
  • 1 tsp. vanilla
  • 2 Tbsp. skim milk
  • 1/4 C. European-style or Dutch-process cocoa
  • 1/3 C. “measures like sugar” Splenda®
  • 2 tsp. baking powder
  • 2 Tbsp. lite margarine
  • 1/2 C. fresh raspberries (optional)

In a small bowl, whisk eggs with vanilla and milk. Add cocoa, Splenda, baking powder and margarine. Combine well.

Coat two large mugs or microwave-safe bowls with cooking spray. Divide batter between mugs. Drop raspberries into batter (if using) and cook in microwave, one mug at a time, for about one minute, or just until cake is set. Note that cooking times may vary depending on your microwave. You can cook this is 15-30 second increments in order to determine the best cooking time for your oven.

You can eat the cake right out of the mug, or invert onto a plate. I like it still warm, but it’s probably just as tasty when cooled.

Be creative with your variations on this cake. To date, I have added a pinch of nutmeg and cinnamon to the batter, topped it with a spoonful of nonfat Greek yogurt lightly sweetened with Splenda and vanilla or cinnamon, served additional fresh berries on the side, and even added a small splash of sugar-free almond coffee syrup after cooking. This cake is completely suitable for company.

Makes 2 servings