How to cook cakes in the microwave in 5 minutes?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Small but amazingly delicious microwaved cakes have become a favorite breakfast of many Russians as soon as the original recipe was first published on the World Wide Web. Today, everyone can independently bake a fresh, he althy and unusual dessert without eggs and an oven. Although the original version of the recipe has managed to be distorted beyond recognition (most food bloggers have brought a bit of their personal vision of the dessert, and created dozens of variations on how to cook the dish), there is a standard cooking method on which all modifications are based. It is he who is described in detail below.

Ingredients

Microwave cakes are baked in only five minutes, the dish does not contain chicken eggs.

To prepare 3-4 servings of an extraordinary dessert you will need:

• flour - 60 g;
• sugar - 50 g;
• cocoa powder - 3 tablespoons;
• yogurt or sourdough - 2 tablespoons;
• baking soda - 1/4 tablespoon;
• water- 80 ml;
• vegetable oil - 60 ml.

For glaze, take 50 g of chocolate (you can use milk), 1 tablespoon of butter and 2 tablespoons of milk.

How to cook

• Pour the yogurt into a small bowl, add baking soda and mix well. Postpone. In a separate bowl, mix flour and cocoa powder.
• Pour water into a third microwave-safe bowl and heat for 1 minute.
• Take out a bowl of water and add butter and sugar to it. Stir until the ingredients are completely dissolved.
• Add yogurt and soda and mix well.
• Add flour with cocoa powder and mix thoroughly until smooth.
• Take a clean, microwave-safe bowl, pour in a tablespoon of vegetable oil and spread it over the bottom and sides of the dish.
• Pour the mixture into an oiled bowl and microwave the brownies for five minutes. If you are making this dessert for the first time, carefully observe the form with the cake through the door window. Everyone's technique works differently, and it's possible that four minutes will be enough for your oven.
• Remove the dessert from the microwave and let it cool.
• While it cools, prepare the frosting. Take an oven-safe bowl and put the chocolate and butter in it. Let the mixture warm up for 30 seconds. The chocolate should melt completely. Add milk and mix well to achieve desiredconsistency.
• Now flip the cake onto a plate. Drizzle it with frosting, spreading the chocolate mixture evenly.
• garnish with a cherry or any berry of your choice.

The cake is ready in the microwave in 5 minutes - it remains to cut it into portions and serve.

Notes

• The amount of sugar in the recipe can be changed to your taste.
• If you want to frost the whole cake, use a whole bar of chocolate (100g).
• If your microwave oven has a maximum heating temperature of 800 watts, most likely the dessert will be ready in 4 minutes. Watch the baking process carefully.
• Microwave cakes tend to rise a little, so avoid overfilling the bowl - it's best if it's only half full of dessert mix.
• Melt butter can be used instead of vegetable oil.
• Don't skimp on the butter to grease the bowl, otherwise the cake will stick to the edges.
• Before inverting the dessert onto a plate, make sure it is completely cool.
• Using sourdough is preferable to using yogurt as it will chemically react with the baking soda and make the cakes porous in the microwave.

Variations

Some food bloggers recommend forgetting the icing and instead adding bits of bittersweet or milk chocolate to the dough. This cake recipeMicrowaving will appeal to those who prefer to enjoy splashes of thick chocolate spread, instead of the sweet coating of a whole dessert. It must be admitted that a half-melted piece of your favorite tile really goes well with a soft and tender biscuit. If you take dark chocolate and want to create an authentic delicacy, you can add a tiny pinch of s alt and a couple of drops of pure peppermint extract to the dessert.

Cooks who already know how to make a cake in the microwave perfect not only in taste, but also in shape, are advised to use special ramekins instead of bowls and cups - ceramic dishes originally intended for soufflés and creme brulee.