Microwave molten cake: Molten Chocolate Mug Cake | Cleobuttera

Molten Chocolate Mug Cake | Cleobuttera

Takes 5 minutes from start to finish, and tastes like a cross between a molten lava cake and a chocolate soufflé!  With a moist, cakey outside and a gooey, saucy inside, it’s hard to believe it’s made in the MICROWAVE!

Warning: This is dangerous stuff!

Try it once, and I assure you addiction will follow.

You know those late night cravings when you’re dying for something sweet, that candy can’t satisfy, yet you’re too lazy to get up and bake something?  So you shove down any junk in sight, hate yourself for it, then force yourself to sleep?

Not anymore!

Because this is the answer to the spontaneous feeling of: I WANT DESSERT AND I WANT IT RIGHT NOW!!!

This cake takes 5 minutes from thought to table and tastes like you went to a fancy restaurant and ordered a gourmet dessert.  You don’t even need to turn on your oven.  The microwave does all the magic in less than 2 minutes!!  Plus you get to enjoy it in the comfort of your PJs.  Nothing beats that!

If you’re still skeptical…so was I.

Until I tried this one and now I’m a believer of mug cakes.

I mean…how could I not be when the inside looks like this?! #nofilter

Not all mug cakes are born equal though.

I tried so many that were akin of a rubbery sponge than anything else.  So I gave up on them and surrendered to the fact that if I want a proper cake, then I gotta make it the old fashioned way using the best quality supplements corpvisionlife.net.  Time consuming, dirtying many dishes, turning on the oven, waiting a looooong time for it to bake, till I’m no longer interested and ending up with way more than what I need.

And then recently when the reoccuring chocolate craving hit, I decided to give it one final chance.

So I did a little googling.  Smashed what sounded appealing in many recipes together.  Microwaved the concoction.  And to tell you that I (and my parents) were impressed with the results, would be an understatement.

Cakey, moist and fluffy on the outside, with a pool of chocolate lava sauce on the inside.  It’s kind of a hybrid between the ever-so-popular molten lava cake and a chocolate soufflé.  I mean DOUBLE YUM!

And now I make way more mug cakes than I care to admit.

Because seeing (or eating in that case) is believing, I urge to give this one a try.  Even if you don’t bake.  No fancy pants baking skills required here.

And this video can prove it:

As you can see, is pretty straightforward, but let’s breakdown the steps anyways.  Get a large mug and dump in flour, sugar, cocoa powder, baking powder and salt.  Stir that with a fork.

Then add in some melted butter and milk.

 

Followed by an egg and a splash of vanilla.

Stir everything well together , making sure nothing’s stuck to the bottom.  Then add in a few pieces of chocolate (secret #1 to the molteness)

Then drizzle on a tablespoon of water right on top of the batter.  I know…weird! But trust me.  (This is secret #2 to the molteness).  Then put the mug in the microwave for 1 minute 15 seconds to 1 minute 30 seconds.  When its done, the center will look slightly wet but not undone and when you touch it, it should slightly stick to your finger.

 

Now here (secret #3 to molteness)  DO NOT OVERBAKE.  Every microwave is different, so the key here is to figure out the perfect timing of yours, then that will be your magic number.  Mine bakes to perfection in 1 minute and 20 seconds.  I recommend starting with 1 minute and 15 seconds then checking for doneness.  You’ll notice that the cake will rise so high then will deflate as it comes out of the microwave.  Look at the cake.  It should look set around the edges but the center should look and feel slightly wet. If that’s not the case, give it a few extra seconds in the microwave.

Now try your best to resist digging in for about 5 minutes.  Don’t burn that tongue!  I’m only looking after ya.  Also the sauce in the bottom thickens slightly as it rests a little.  Tick tock…tick tock…

 

3-2-1-ATTACK!

Gosh that puddle of chocolate sauce…I just can’t!

If you’re planning to share this…try your best to practice your table matters and not fight over it.

Also keep some paper towels handy,  because the chocolate tends to get everywhere.  Yes NOSE…I’m talking to you!

LOOKING FOR A MUG CAKE BIG ENOUGH TO SHARE WITHOUT BREAKING A FIGHT?

Check out the Family-Style version of this recipe over here!

This one feeds a crowd, so everyone can have their cake and eat it too!

Prep Time
5 minutes

Cook Time
1 minute 10 seconds

Total Time
6 minutes 10 seconds

Ingredients

  • 1/4 cup (30 grams) all purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey’s)
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons (43 grams) unsalted butter, melted
  • 3 tablespoons (45ml) whole milk
  • 1 smallish egg, (weighing around 43 grams out of the shell)
  • 1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring)
  • 1 oz (28 grams) lightly broken up chocolate of your choice (I use semi sweet or milk chocolate, but anything from chocolate truffles to Nutella are great additions)
  • 1 tablespoon (15ml) water
  • Berries and Ice Cream (optional for serving)

Instructions

  1. In a 2-cup capacity microwave-safe mug or bowl* (see note), whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
  2. Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
  3. Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.
  4. Drizzle the tablespoon of water right on top of the batter.
  5. Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
  6. Let it cool for about 5 minutes so you don’t burn your tongue, and the waiting will also help thicken the sauce in the bottom. Top with berries or ice cream if desired, then share with a loved one or enjoy all by yourself…not gonna judge:))

Recipe Notes

  1. A short mug with a wide mouth works best for this recipe. If not available, a small bowl could be used instead. To know if your mug/or bowl is the right size, pour 2 cups of water in it and this should fill it to the top.
  2. If trying to avoid the microwave, this cake could be baked in a 400F/200C oven for 10 to 15 minutes.

Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

 

Microwave Chocolate Lava Mug Cake

This microwave chocolate lava mug cake is rich, fudgy, and ready in under five minutes! Just like your favorite molten chocolate lava cake but made in a mug!

Have you ever just wanted a piece of cake but didn’t want to bake an entire cake? Yeah, me too. More often than I care to admit. That’s where this microwave chocolate lave mug cake comes in. You can make individual-sized portions of yummy, gooey cake.

Molten chocolate lava cake is one of my all-time favorite desserts. A rich fudgy cake filled with warm melted chocolate. You can’t go wrong with it. Top it with some vanilla ice cream and you are golden. But making chocolate lava cake is a process and I don’t always have time for that. Which is why I love making a single serving in a coffee mug.

Just Take Me to the Microwave Chocolate Lava Mug Cake Recipe Already!

I get a lot of questions about my recipes from my readers! To better serve them. I like to share all of my tips and tricks with each recipe.

If you would rather skip over this info and get straight to the Microwave Chocolate Lava Mug Cake recipe – please scroll to the bottom of the page where you will find the easy printable recipe.

What is a microwave mug cake?

Well, simply it’s a cake made in a mug! A microwave mug cake is great because you can make a single serving for when that chocolate craving hits you. Instead of making an entire chocolate cake that will sit and tempt you all week, you can make a little mug of heaven to satisfy your craving.

How to Make Chocolate Lava Mug Cake in the Microwave

To make this gooey chocolate lava mug cake, you will need:

  • your favorite mug, of course
  • 1/4 cup flour
  • 1/4 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 tsp baking powder
  • Pinch salt
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons milk
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 oz semi-sweet chocolate chips
  • 1 tablespoon water

Gather all of your ingredients. Melt your butter in the microwave.

Whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined in mug. 

Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.

Place the semi-sweet chocolate chips in the center of the mug. Drizzle the tablespoon of water right on top of the batter.

Cook in microwave for 1-2 minutes or until the cake rises to the top, the edges look set. The center will  looks slighty wet and shiny but not raw, and sticks slightly to the finger when touched.

Let your chocolate lava mug cake cool for about 5 minutes.

Tips for making Chocolate Lava Mug Cake:

  • Do not over cook! You want to make sure you have a nice gooey center. My sweet spot is 1 minute and 15 seconds to get the perfect lava cake. Start by microwaving for a minute and check your cake.
  • Go crazy and add caramel, nuts, fruit preserves or peanut butter to the center!
  • Dust the top with powdered sugar or vanilla ice cream.

Our Favorite Dessert Recipes

How to Make Chocolate Lava Mug Cake

Yield: 1

Chocolate Lava Mug Cake

This microwave chocolate lava mug cake is rich, fudgy, and ready in under five minutes!

Prep Time
10 minutes

Cook Time
2 minutes

Additional Time
5 minutes

Total Time
17 minutes

Ingredients

  • 1/4 cup flour
  • 1/4 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 tsp baking powder
  • Pinch salt
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons milk
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 oz semi-sweet chocolate chips
  • 1 tablespoon water

Instructions

  1. Whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined in mug. 
  2. Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
  3. Place the semi-sweet chocolate chips in the center of the mug. Drizzle the tablespoon of water right on top of the batter.
  4. Cook in microwave for 1-2 minutes or until the cake rises to the top, the edges look set. The center will looks slighty wet and shiny but not raw, and sticks slightly to the finger when touched. 
  5. Let it cool for about 5 minutes.

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Nutrition Information
Yield

1

Serving Size

1

Amount Per Serving
Calories 606Total Fat 42gCarbohydrates 55gFiber 7gSugar 21gProtein 10g

Molten Chocolate Mug Cake – I Heart Eating

Molten chocolate mug cake makes two moist chocolate cakes with warm molten centers. This recipe takes less than 10 minutes to make from scratch!

Molten chocolate cake is  hard to pass up! Moist chocolate cake with a warm, melty chocolate center. It’s pretty much dessert perfection.

This molten chocolate mug cake is a short-cut way to get that same kind of cake.

The cake is moist with a warm molten chocolate center, and it isn’t overly eggy and spongy like some microwave cakes.

I recommend serving it with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

What size mug is best to use?

First, be sure that whatever mug you’re using is microwave-safe.

I like to use a 16-ounce mug.

You can use a 12-ounce mug, but it can take longer to cook, and you’ll need to watch the cake as it bakes to make sure that it doesn’t spill over.

Can I microwave it at 100% (full) power?

That depends. You can do it, but the molten chocolate center will largely be absorbed into the cake.

So, if you want the molten center, be sure to cook it at 50% power.

How long will the mug cake last?

The cake is best eaten while warm. You can cover and store the cake at room temperature for up to 2 days.

More chocolate cake recipes!

If you’ve tried this molten chocolate mug cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Molten Chocolate Mug Cake

Moist chocolate cake with a warm molten center made right in a mug!

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings:2 mug cakes

Course: Dessert

Cuisine: American

Keyword: chocolate mug cake

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Instructions

  • Microwave butter and chocolate in a large microwave-safe bowl at 50% power³ until melted, about 1 minute.

  • Stir in sugar, eggs, cocoa, vanilla, and salt.

  • Add flour and baking powder, and whisk in.

  • Divide the batter between 2 12-16 ounce⁴ microwave-safe mugs.

  • Place mugs on microwave turntable.

  • Microwave at 50% power for 45 seconds.

  • Stir batter and microwave for another 45 seconds at 50% power.

  • Press 2 pieces of chocolate into the center of each cake. No need to press down. They should sink in on their own.

  • Microwave at 50% power for 60-90 seconds.

  • Cake should pull away from the edge of the mug when done. 

  • Let sit 2 minutes before serving.

Notes

  1. Can substitute semisweet chocolate chocolate.
  2. It’s important to properly measure the flour. Either weigh the flour, or sift or stir it, lightly spoon into measuring cup, and then level. Too much flour will give you a dry or dense cake.
  3. Microwaving at full powder will take less time. However, the chocolate will get absorbed into the cake, and you won’t get a molten center. 
  4. I like to use a 16-ounce mug because it allows more room for the cake to expand. A 12-ounce mug will work, but keep an eye on it to make sure it doesn’t spill over as it cooks. 
  5. Microwave wattages vary, and cooking times will vary according to the wattage. 
  6. Nutrition values are estimates. 

Nutrition Information

Serving: 1mug cakeCalories: 602kcal (30%)Carbohydrates: 55g (18%)Protein: 10g (20%)Fat: 38g (58%)Saturated Fat: 22g (110%)Cholesterol: 226mg (75%)Sodium: 561mg (23%)Potassium: 398mg (11%)Fiber: 4g (16%)Sugar: 35g (39%)Vitamin A: 945IU (19%)Calcium: 99mg (10%)Iron: 4mg (22%)

Chocolate Molten Lava Mug Cake

This Cake is warm, moist and fluffy on the outside. A warm chocolate molten lava sauce with the gooey oozing chocolaty center inside. Chocolate outside, chocolate inside – I would say it is DOUBLE YUM!

Yesterday marked the Solar Eclipse and the official arrival of spring too.

Wohoo! It’s officially spring now!

I am so ready & thrilled for this awesome season. Are you? I bet everyone is ready to Rock and roll.

If I talk about weather now, it was really beautiful, sunny, and unusually warm last week at this time of the year. Most of the days were dazzling & bright.

But now, according to the forecast, weather will not be spring like for at least a week. But I am very sure that sunny days will be ready to pop in soon. And then we all can say; sunny days are here again! 😀

Around here, I could clearly see that everyone is super duper excited to welcome spring.

Nurseries and florists are full of yellow plants and flowers.

You can certainly see all those bright flowers almost everywhere up from top, where I live.

In two weeks there will be Easter, and after that there will be summer. I can already feel the warmth of summer, and gleaming days. Aaahhhh, I am prospectively in the thoughts of summer. And I am LOVING what I see and feel here.

Lets talk about this welcoming spring delight which I am going to share with you today.

I made Chocolate Molten Lava Mug Cake to celebrate the arrival of spring. I have told you all a zillion times that I am so in love with chocolates. All types of chocolates are welcome at my home.

I think that now is the perfect time to share my favorite chocolate mug cake. I promised to you all in my earlier February post that I would not share any chocolate recipes for while. Yeah! I stuck to my promise, and I did not share any chocolate recipes after Valentine’s day! So, now seems like the best time for it.

This molten lava mug cake is possibly one of my favorites. It is so simple, quick, and easy to prepare and finish! 😉

Full of chocolate goodness—this is an angelic treat for all chocolate lovers. This will give you all the comfort and sweetness you need.

This mug cake is awesomely gooey, warm and full of YUM!

OMG!! So fresh and a no mess recipe! You just have to try it once, and you will know how addictive this is. 🙂

This mug cake is perfect for appeasing your sweet cravings. Perfect for times when you are too tired to make something, and still want to eat some insanely delicious sweet stuff.

Sometimes you really have chocolate indulgence late at night, and yet you don’t want to spend so much time in kitchen. I get you there! This mug cake is here to comfort you and make you happy at those times.

Plus you don’t have to worry about eating the whole cake, so no regrets after eating this mug cake. It would only take 5 minutes from start to finish.

Isn’t it unbelievably quick? YES, it is!

You don’t have to turn on the stove or oven to cook this delectable stuff. You will only need a microwave. Now what could be better than this?

All sort of mug cakes are just so DELISH.

And to tell you, Adoria was just so thrilled to see chocolate everywhere. As usual my little doll stood beside me while I was in the kitchen. She watched every single step carefully. And she was pretty much impressed with the outcome. 😀

She just loved everything about this cake, and so did Abhishek and I.

This Cake is warm, moist, and fluffy on the outside. It is a warm chocolate cake with the gooey oozing chocolate molten lava saucy center inside. Chocolate outside, chocolate inside—I would say it is DOUBLE YUMMY!

Just grab a mug, and a couple of more ingredients—this is all you need to make this amazing mug cake.

This would come with all the yumminess, and you don’t have to eat the whole cake. I think it’s a fair deal! You can indulge those spontaneous cravings without regretting about eating too much! This ooey gooey dessert would work just perfect for the purpose.

It literally just takes a few minutes from start to finish. You use just one dish and one fork and ‘nomnomnomnom’!

Flavour it with your favourite topping and SLURP!! I have used whipped cream and rainbow nonpareils sprinkles. But you can use any of your favorite toppings. I believe toppings make everything more beautiful and inviting. For me everything is better with the toppings!

The take home message is that this is extremely chocolatey, addictive, and it will kill all your chocolate cravings really quick. 🙂

Let’s learn to make sweet chocolate molten lava mug cake!

Take a large mug. Add flour, sugar, cocoa powder, baking powder and salt. Mix well.

Add some melted butter and milk, egg and vanilla extract. Whisk well.

Add in a few pieces of chocolate. Microwave it for 1 minutes 30 seconds and check.

If it is not done cook for 30 seconds more.

It should slightly sticky in the centre. Do not overcook, because you want molten chocolate center. Mine took 2 minutes.

Take out the mug, and let it rest for few minutes before you attack!

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Microwave Molten Chocolate Mug Cake

This flourless molten chocolate mug cake has a creamy peanut butter lava center. It’s an easy dessert that cooks in the microwave in less than 1 minute! The cake is naturally gluten-free and can be adapted for a low carb diet.

This mug cake is a bit different from most of the chocolate peanut butter lava mug cakes I’ve come across. Most of the ones I’ve seen have a chocolate cake base with melted peanut butter in the center. For my mug cake, the chocolate cake is not your classic fluffy chocolate cake. Instead, I use a molten chocolate cake recipe so it really tastes like molten chocolate cake.

Because the cake is cooked in the microwave, the center doesn’t stay molten like when the cake cooks in the oven. But it still tastes pretty darn delicious. And to create that molten lava center, I decided to add some creamy peanut butter.

How to Make a Chocolate Peanut Butter Lava Cake

  • Melted butter, heavy cream, and an egg are whisked together. Then, cocoa powder and sugar are mixed into the batter.
  • Spoon a tablespoon of peanut butter into the center of the batter. You don’t need to push it down because it will naturally sink down as the cake cooks.
  • Let the cake cook for about 45 seconds to 1 minute. You want the cake to fluff up and pull away from the edges of the mug. It’s okay if the edges still look gooey and not completely set since this is a lava cake.

Serving the Cake

  • You can serve this like a classic lava cake by turning your mug upside down and letting the cake slide onto a plate. Because the edges of the cake are still liquid, the liquid will pour on top of the cake, creating a delicious liquid chocolate glaze.
  • You can also eat the cake as is, straight out of the mug.

Tips for Making a Lava Mug Cake

  • If you plan on plating this, I recommend using a wide oversized mug, so that the cake will resemble the shape and size of a typical lava cake.
  • A few seconds in the microwave can make a huge difference. I recommend starting at 40 seconds and then increasing at 5 second intervals. If you cook the cake too long, it will be completely cooked, including the peanut butter center.
  • I don’t recommend using more than 1 tbsp of peanut butter. If there is too much peanut butter, it will be too heavy and just sink to the bottom of the mug.

Can this Mug Cake be Baked in the Oven?

Yes. Grease an 8 oz ramekin. Pour batter in and bake in oven at 350F for about 10-15 minutes or until edges are set and center of the cake is still slightly liquid and not yet set.

Looking for more mug cakes to try? I have a huge collection of mug cake recipes including a Peanut Butter Chocolate Chip Mug Cake and a Flourless Peanut Butter Mug Cake.

  • 1 tbsp unsalted butter
  • 1 tbsp heavy cream
  • 1 large egg
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated white sugar
  • 1 tbsp creamy peanut butter
  • Add butter to a large microwave-safe mug. Melt in microwave. It is important to add the butter first because it will also help grease the bottom of the mug.

  • Add in heavy cream and whisk. Adding the heavy cream in next will help cool down the butter so it is not too hot when you add in the egg.

  • Add egg and whisk until batter is smooth. Make sure there are no egg white streaks at this stage. If you wait until you add the cocoa, you will no longer be able to see if there are any unmixed egg streaks.

  • Add cocoa powder and sugar. Whisk until batter is smooth.

  • Add 1 tbsp of peanut butter to the center of the batter. When dropping the peanut butter in, I recommend trying to spread the peanut butter out a little so that it is not dropped all on the same spot. So for example, add about 1/2 a tbsp to the very center of the batter. Then add 1/4 tbsp slightly to the right of that first dollop and add remaining 1/4 tbsp slightly to the left of that dollop. This ensures peanut butter throughout the middle and not just in one small spot. Do not push the peanut butter down into the batter. Doing so will cause the peanut butter to completely sink to the bottom. The peanut butter will sink in gradually as it cooks.

  • Cook the cake at full power in the microwave for about 45-60 seconds or until center fluffs up and looks set, but edges remain slightly gooey. Because the cake cooks very fast, I recommend cooking for 40 seconds and then checking on the cake. Continue to cook at 5 second intervals. I used a 1100 watt microwave. You may need to adjust your microwave power or time if your microwave is a different wattage.

  • Flip mug upside down to pour cake onto a plate. The remaining gooey batter should pour on top of the cake like a glaze. You can also skip plating and eat the cake directly from the mug.

  • You can replace the sugar with a sugar substitute like erythritol. You will likely need to add more erythritol to equal 2 tbsp of sugar.
  • I used a 1100 watt microwave. If your microwave has a different wattage, you will need to adjust cooking time or power.
  • The cake cooks very fast. I recommend stopping at 40 seconds to check on it and then cooking at 5 second intervals, otherwise the cake could easily overcook. My cake took about 50 seconds total.
  • Unlike a traditional lava cake, this cake will cook first in the center and the edges will be the last to finish cooking. You will want the center to fluff up and be set but the edges to still be gooey.
  • It’s okay for the edges of the cake to still be gooey. The remaining molten batter will pour over your cake, giving you some of that molten liquid chocolate. You don’t want the cake to cook all the way because then the peanut butter in the center will overcook and no longer be creamy. 
  • I recommend using a creamy, natural peanut butter as it will be easier to spoon into the center of the batter.
  • Some of the peanut butter will likely leak to the bottom of the cake when it cooks. This is normal. As long as you don’t push down on the peanut butter before cooking the cake or don’t add too much peanut butter, most of the peanut butter will stay in the cake. The part that leaks through will just be a molten peanut butter cover on top of the cake when you flip it onto a plate.
  • I recommend using a large oversized mug where the bottom resembles the shape and size of an 8 oz ramekin so that your cake will look similar to a baked ramekin version.
  • This cake can be cooked in the oven. Cook the cake in a greased 8 oz ramekin at 350F for about 10-15 minutes or until edges are set and middle is not set.
  • Nutrition is calculated using sugar. If you use a sugar substitute, the carb count and calorie count will be less.

Serving: 1cake, Calories: 429kcal, Carbohydrates: 35g, Protein: 14g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 251mg, Sodium: 90mg, Potassium: 348mg, Fiber: 5g, Sugar: 25g, Vitamin A: 661IU, Calcium: 46mg, Iron: 2mg, Net Carbs: 30g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

 

 

Microwave Molten Chocolate Cake Recipe

In less than 5 minutes – seriously, prep and baking – you can have a rich, hot, molten chocolate cake. We deliberately made this as a serving for one so you can indulge anytime – no need to wait for a party. Make sure your mug is microwave safe. In the recipe we give you the choice of sinking a chunk of either semisweet or mil chocolate into the center of the batter; we used milk chocolate in our photo so you could see the melty goodness even better.

Images: Peter Muka

Microwave Molten Chocolate Cake

Author: Dede Wilson

Makes: Serves 1

 

  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 2 tablespoons milk
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sifted Dutch-processed cocoa
  • ¼ teaspoon baking powder
  • Pinch salt
  • ½ ounce chunk of semisweet or milk chocolate
  • Scoop of vanilla ice cream
  1. Have a 10-ounce microwave-safe mug at hand. Melt butter in the mug in the microwave. Whisk in the milk and sugar, then the flour, cocoa, baking powder and salt using a fork. You should have a liquid batter. Drop the chunk of chocolate in the center and press it down gently to make sure it is submerged.
  2. Microwave on High power for 30 seconds and check. The cake should look puffed and a bit dull. Insert a spoon and the batter should have produced a cake-like texture with a molten chocolate center. If it is cake-like all the way through, reduce the cooking time by 10 seconds next time. If it is all liquid, increase by 10 seconds. Serve with an optional, but highly recommended, scoop of ice cream. Eat immediately.

3.2.2124

 

Bakepedia Tips

  • Cooking in a microwave is quite variable, as microwaves vary in wattage. Our Test Kitchen microwave is a 1200-watt machine. You should be able to tell what yours is by locating the label, often inside the door of your microwave. If your machine’s wattage is lower, you will most likely have to cook your cake longer or, conversely, if it is a higher wattage, your cake will be done even more quickly. Try adjusting by 10 second increments.
  • The wattage will affect how this cake cooks, but so will the mug. Different materials will conduct the heat differently. Again, trial and error is the key here.
  • The 10-ounce mug is a roomy size, but we like to add a scoop of vanilla ice cream on top of the hot cake. The temperature contrast is out of this world.

Low Carb Molten Chocolate Cake in the Microwave

This low carb molten chocolate cake takes less than 5 minutes to make because you make it in the microwave. This easy, low carb dessert would be perfect for Valentine’s Day or when you have a chocolate craving. Only 4.9g net carbs.

You might also like this microwave low carb pumpkin pie for one recipe.

This post contains affiliate links. For more information visit our policies page.

I’m obsessed with mug cakes. I’ve been trying to make a good one for so long and I’ve finally did it! This low carb molten chocolate cake only takes about 5 minutes to make and tastes fantastic. It’s really chocolatey and the center is ooey and gooey.

Best of all, you can make it in the microwave and it’s only 4.9g net carbs. I have to admit I’ve been making these a lot and now I’m moving on to a peanut butter one. I’ll keep you posted on that one.

 

Low Carb Dark Chocolate to use

I have other mug cake posts on here like my 1 minute pumpkin muffin. That recipe is great for a quick breakfast or snack. But this one is much more decadent.

One of the reasons it’s so gooey in the middle is that I put a piece of dark chocolate in the middle. I used the chocolate bar below that I buy at Aldi.

The package contains 5 smaller bars and each of those has 6g net carbs. In this recipe I only used 1/4 of those small bars which is about 6-7 grams. That’s all you need. As a matter of fact you don’t even need that if you don’t have any.

 

 

I love this low carb chocolate that I get at Aldi!

 

Try with or without chocolate bar

One of the first batches I made I didn’t use the chocolate and you can see that pictured below on the left. It was still gooey in the center but not as much as the other one pictured on the right. When I make this now I usually make the one on the left to save a few carbs. You can decide which you prefer.  

 

 

The left one is without the chocolate bar and the right one is with. Both delicious!!!

 

Low carb Molten Chocolate cake Recipe

This should only take a few minutes to whip up. Start by adding butter to a ramekin and microwave for 30 seconds. Swirl it around the ramekin to sort of grease the sides. 

Next add in the cocoa powder, Swerve sweetener, stevia and cream and mix well. Add in the egg yolk and mix well. Take the piece of chocolate, break into littler pieces and press down in the center of the cake mixture.

 

Microwave for 30 seconds and then let cool for a few minutes before eating. It should look like the picture below. 

 

 

I think these would be great for a Valentine’s Day dessert. You can always add a bit of homemade whipped cream or a few slices of strawberries, but it’s delicious as is. Or for a whole cake try my friend Vicky’s keto flourless chocolate cake. 

 

 

The nutritional information for 1 serving is:  

with chocolate bar 422 cals / 42.9g fat / 39.7g carbs / 34.8g fiber / 3.3g protein = 4.9g net carbs

without 382 cals / 39.6g fat / 37.5g carbs / 34g fiber / 2.6g protein = 3.5g net carbs

 

If you would like to see some of my favorite baking products that I buy on Amazon, you can find them here along with other items I use for low carb cooking and baking.

Keto Molten Chocolate Cake in the Microwave

Yield:
1

Prep Time:
3 minutes

Cook Time:
2 minutes

Total Time:
5 minutes

This low carb molten chocolate cake takes less than 5 minutes to make because you make it in the microwave. This easy, low carb dessert would be perfect for Valentine’s Day or when you have a chocolate craving.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons cocoa
  • 2 tablespoons Swerve sweetener
  • 1 egg yolk
  • 2 tablespoons heavy cream
  • 1/4 bar chocolate**(~6-7 grams 85% dark chocolate)
  • 10 drops liquid vanilla stevia

Instructions

  1. Add butter to a ramekin and microwave for 30 seconds.
  2. Add in cocoa powder, Swerve sweetener, stevia, and cream. Mix well.
  3. Next add in egg yolk and mix well again. Take the small piece of chocolate and break into small pieces. Add to the center of ramekin and push in with finger. 
  4. Microwave for 30 seconds. Let stand for a few minutes and then eat. The middle should be melty and the sides should be cooked. Do not cook for more than 30 seconds. 
  5. ** I used a 1/4 of a bar of 85% cacao chocolate that I get at Aldi. See picture in post. If you are substituting another chocolate make sure it is low in carbs. You only need a little, tiny bit. You can also forgo this step completely and it will still be delicious. 

Nutrition Information:

Yield: 1
Serving Size: 1 Servings

Amount Per Serving:
Calories: 422Net Carbohydrates: 4.9g

 

 

 

90,000 What kind of utensils can be melted in the microwave? Is it safe to eat food cooked in a melted pot?

The reason is that the dish was not suitable for use in convection mode.

Plastic melts when exposed to heat, period. The “convection” used by oven manufacturers means that the air in the oven heats up to a specified temperature (in fact, ovens are so poorly calibrated that there can be many more – I have seen oven overheating by 40 ° C – so significant) safety margin is necessary ).Any solid objects are heated to high temperatures in this hot air, while the surface approaches the temperature of the air. Do not put plastic in the oven at 180 ° C.

The microwave oven works in a different way. It heats certain types of objects from the inside. Water (and some other nutrients such as fats) heats up when exposed to microwaves. Plastic or air does not heat up. Therefore, plastic dishes do not heat up when used for microwave cooking, and the air in the oven also stays cool and does not melt the dishes.

What you have are two ovens in one. They use the same heating container, but with two different heaters. The plastic utensils supplied with the oven, as well as any other specialty food for microwave cooking, can only be used in the microwave mode. When you use them, convection must be turned off, otherwise they will melt.

If you want to cook with convection, you must use a pan made of material that does not melt.For a traditional oven, this would be borosilicate glass, ceramic, silicone, or metal. I would not use a metal pan with . I have heard of combo ovens that do not turn off the microwave when switched to convection mode (even if the user manual says otherwise!), And even if you do this is still a safety risk because you can forget about it and turn on in the wrong mode. Metal in a microwave oven becomes much hotter than water, to the point where it can explode.

Summary: Use oven safe glass or ceramics. If your glassware has a plastic lid, remove it before baking in convection mode.

Charlotte in the microwave in 15 minutes – a simple recipe with photo

Charlotte in the microwave is the easiest and easiest way to make a quick apple pie. Microwave charlotte recipe is interesting for young chefs. When there is no time to bake charlotte with apples in the oven, to cook in a slow cooker, the microwave will help out the hostess and you can use it to bake a sweet fluffy pie with apples or with any other sweet filling.

The classic charlotte is often baked with apples. Jellied sweet pies are prepared in summer with fresh fruits and berries: apricots, black currants, peaches, cherries, pears and tender bananas. In the summertime, recipes for pies and desserts from cookies without baking or without using the oven become relevant.

Microwave charlotte recipe allows the hostess to get the most out of the process of making a quick cake for tea.

  1. You can use a conventional microwave oven without convection and without grill.
  2. Do not turn on the oven during the hot season.
  3. Choose any filling to your taste: apples, cottage cheese, bananas.
  4. Save your free time.
  5. Quickly and deliciously prepare a dessert for your guests for tea or feed your household with an instant breakfast.
  6. Prepare charlotte from available products that can be found in every home.
  7. Use microwave-safe glassware for baking.

Advice from the Miracle Chef.Nuts, raisins, candied fruits, honey are added to the dough for charlotte in the microwave to taste.

How to cook charlotte in the microwave

You can cook quickly and tasty if you don’t have an oven or you want to bake your favorite apple pie for a long time in the traditional way. If the microwave oven is without convection mode, then the top of the charlotte will be light (not browned), but the taste of the dessert will remain unchanged. With convection and grill, the microwave browns savory and sweet baked goods well.

Correct microwave charlotte – fluffy, well-baked, but not dry, but juicy. To achieve this, the dough must be thin, without lumps, with apples drowned in it. It is important for the first time to correctly adjust to the functions of your microwave oven. In the most common microwave oven, you can easily bake a delicious and quick charlotte.

There are a lot of recipes for simple apple pie, filling and batter, and they are all delicious in their own way.

You can bake Charlotte pie according to a simple recipe in the microwave and in the oven, choosing the desired method with the correct temperature regime.

We offer an easy recipe for charlotte in the microwave – a delicious and aromatic apple pie made from a tender biscuit with a juicy apple center.

Serving:
1

15 minutes

154 kcal per 100 g

Ingredients for making charlotte in the microwave

  • apples – 4-5 pcs.;
  • walnuts – 50 g;
  • chicken eggs – 2 pcs.;
  • wheat flour of the highest grade – 200 g;
  • butter – 150 g;
  • icing sugar – 200 g;
  • baking powder (baking powder) – 1 sachet;
  • milk – 2 tbsp.l .;
  • salt.

Recipe for charlotte with apples in the microwave

  1. To prepare biscuit dough, combine the powder with melted butter.
  2. Introduce beaten eggs.
  3. Then pour out the warm milk, pour in the baking powder, a little salt and flour, mix.
  4. Put apples cut into small pieces and chopped nut kernels into the resulting batter.
  5. Stir the dough quickly so that it remains light.
  6. After mixing the ingredients, put the dough with apples in a greased glass dish for a microwave oven.
  7. We send the dishes with dough and apples to the microwave for 10 minutes at 80% power level.
  8. After the end of baking, leave the apple pie in the microwave for 5 minutes. We take out
  9. Take out apple charlotte cooked in 15 minutes from the microwave. We transfer the pie to a large dish, decorate the top with circles of the remaining apple, sprinkle the pastries with powdered sugar.

A lush charlotte with apples in the microwave is cooked quickly and easily in 15 minutes, it turns out to be no less tasty than a homemade apple pie.

When baking in a microwave oven with convection, adjust the cooking time yourself, following the instructions given for the specific model. Readiness can be checked with a wooden torch to accurately determine the time for the preparation of the dessert.

Microwave recipes
simple apple pie in the microwave, Charlotte in the microwave in 15 minutes

You can warm up in the microwave, but better not – Offtop on TJ

On the Internet, they are discussing how to eat Choco Pai cookies after the report that when heated in the microwave, they become larger and tastier.TJ heated the cookies himself and found out how much its taste changed after that. The experiment was also supported by the manufacturing company Choco Paya, telling what came of it.

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Choco Pie cookies after heating in the microwave.Photo by Svetlana Chalova

How it all began

On September 28, a tweet was posted that if you heat up Choco Pie cookies in the microwave, they will become larger and tastier.

The news became a reason for jokes, and some users remembered that the advice to heat something in the microwave did not turn out to be anything good.

The news was used as an excuse for a joke, shifting it to a poetic motive or for a parody of Russian songs.

Anka, Petka and Chapay
Warmed chokopai

@neresident @Poll_in @minofpan @ feels_like_1984
That slanting one answered me,
That commanded the interrogation:
“Our pilot Cho Ko Pai shot you down”

@neresident @Poll_in @minofpan
If the Holy Mother shouts:
“Throw you Rus, live in Paradise!”
I will say: “Without a chokopai
I don’t give you my consent!”

@neresident In our Tver there are no such
Even among the skins of the center.
Pie girl,
Let me warm your chocopai

@Gitarrik @neresident
Warmed chokopai is not a simple decoration,
For tea and coffee, a heated chokopai is a treat.

@neresident
Rings & Bracelets
Hats & Jackets
Don’t I Chokopai

@ feels_like_1984 @neresident
My uncle of the most honest rules
When he got seriously ill
He made his chokopay warm
And could not think of better

You can heat

TJ at Orion, a company that makes Choco Pie biscuits, told TJ that they had already seen a discussion about heating their product in the microwave and tried to heat it themselves.

Today we carried out the same experiment, heated up “Choco Pie” in a microwave oven throughout the office. The cookie itself does not increase, the marshmallow included in its composition increases. But when the cookies are taken out of the microwave, they deflate to a standard size.

Orion representative

But a dubious idea

TJ reader Svetlana Chalova also tried to warm up Choco Pai.She noted that the cookies did increase in size, but did not taste any better.

According to her, “the sponge cake really increases when heated very quickly, and if overexposed, it turns into porridge.” The chocolate melts in the microwave, but the cookie is stable.

Having removed the sweetness from the microwave, you can only eat it with a spoon.

Choco Pai is regular and hot (right).Photo by Svetlana Chalova

Who else plans to get burned

The fact that today they will try to warm up a biscuit was reported by many Internet users.

I think I need to get dressed and go buy a chocopai, I won’t rest now

Life sparkled with new colors.There were goals in life. For example, buy and warm up a chocopai.

everyone will be making chokopai in the microwave today

Some have already carried out an experiment.

What else was suggested to heat

Against the background of the discussion of the “Choco Pai” warming up, bloggers recalled other tips to place various objects in the microwave, allegedly to improve their qualities.More often than not, such offers turned out to be nothing more than trolling.

For example, in 2009 at “Basorg” it was advised to heat marshmallows in the microwave, provoking rage on the part of readers who followed the advice. When heated in the microwave, the marshmallow increases dramatically in size and can even explode, staining the equipment. In addition, the sweetness heated in this way is difficult to wash off the dishes.

In 2014, a fake was spread on the Internet that the iPhone can be charged by heating it in the microwave.

Some Internet users believed in a joke replicated by sites 4chan and Reddit: they tried to “charge” their smartphone in this way and thus broke their phone.

@evdokimovaaaa @ korowin69 I did everything and now my chocopai won’t turn on

A product called Choco Pie, according to some sources, was created by the South Korean company Orion corp, but later stripped of its trademark status.The biscuits, according to the manufacturer, include biscuits, marshmallows and chocolate icing.

According to the site “Vesti.Ru”, “Choco Pai” was at one time used as an incentive for workers in factories in North Korea.

90,000 Warm brie cheese with fuji apples, pears and toast Melba recipe

To share with friends:

Recipe Author – Rachael Ray – TV personality, celebrity chef, businesswoman, food writer

A wide range of Brie cheese makes an incredibly easy to prepare yet elegant appetizer with an elegant twist.The top crust is cut from the circle and the cheese is heated in the microwave until it is melted and stringy on the inside. A dense crust of noble mold forms a kind of a bowl, in which a delicious warm dip sauce is obtained. Serve it on a platter, spreading around the dipping snack. Fuji apples, pears and crispy Melba toast are ideal for cheese.

Recommended

12 minutes
Difficulty: easy
Servings: 4

The recipes use measuring containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (st.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp. L.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Recipe Ingredients:

  • 1 large fuji apple
  • 1 large red or brown pear, slightly unripe
  • Lemon wedge
  • Round of brie cheese weighing 0.5 kg.
  • 24 toast Melba with sesame seeds, any manufacturer

Recipe:

  1. Cut the apple and pear lengthwise into 4 and core.

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