Servings
2
Prep Time
5 minutes
Cook Time
15 minutes
Author:
La Tourangelle
Ingredients
- 1/4 cup all-purpose flour
- 2 tbsp. unsweetened cocoa powder
- 1/4 tsp. baking powder
- 2 tbsp. granulated sugar
- 1/8 tsp. salt
- 1/4 cup + 1 tbsp. milk
-
2 tbsp. La Tourangelle Roasted Walnut Oil
- 1 tbsp. hazelnut chocolate spread
Directions
In a medium bowl, whisk together flour, cocoa powder, baking powder, sugar, salt. Whisk in the milk and walnut oil until all ingredients are very well combined (no clumps!).
Pour batter into a microwave-safe mug. Leave enough head space for the cake to rise without pouring over. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Place a paper towel into the microwave and set the mug on top.
Microwave mug cake for 70 seconds on high. Be careful, the mug will be hot. So, Carefully remove from microwave and savour!