And I imagine this science is the source of those sinful yet yummy concoctions I found on my supermarket shelves a few months ago. Single serve microwave, brownies and cakes. And these come in those ubiquitous plastic bowls that the food corporations are fond of foisting on consumers of prepacked heat and eat meals.
I've taken to keeping a couple on hand at work for when a chocolate craving hits.
Edible is a good term. The result is not exactly "cake" - as one would expect, y'know, with the lack of leavening. Still, I'm hoping that experimentation will produce increasingly cake-like results.
For ten-minute-microwave-chocolate-cake, though, I maintain it ain't too shabby.
As someone who bakes at the drop of a hat, though, I'm having a hard time picturing the sort of situation that would result in me making 10-minute-microwave-chocolate-cake rather than, say, something really good.
Well, I really think this isn't so much intended for those who bake at the drop of any garment.
On the other hand, if I store chocolate baked goods in the apartment, I will eat disproportionate amounts of said baked goods. A pan of brownies is not safe on my day off. For me, something that takes minimal work and produces exactly enough to share with ragnvaeig is a Very Good Idea.
I've tried a similar recipe before (it may be the same, but I recall it having a different cook time and power setting), and the results were edible with a scoop of ice cream. I found that a spritz of cooking spray on the inside of the mug helps prevent sticking and makes cleanup easier.
More seriously, in the next iteration, I may actually use a second vessel, and mix the dry, then mix the wet, then mix the dry and wet together. I have no idea if it'll help the texture, but, y'know, empirical testing. For SCIENCE!
If you play around with the prep, let me know about the results. I'm determined to discover if I can manage ten minute cake that actually has a more cakelike mouthfeel.
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I've taken to keeping a couple on hand at work for when a chocolate craving hits.
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For ten-minute-microwave-chocolate-cake, though, I maintain it ain't too shabby.
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On the other hand, if I store chocolate baked goods in the apartment, I will eat disproportionate amounts of said baked goods. A pan of brownies is not safe on my day off. For me, something that takes minimal work and produces exactly enough to share with ragnvaeig is a Very Good Idea.
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I found that a spritz of cooking spray on the inside of the mug helps prevent sticking and makes cleanup easier.
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... but if you do that, what would you surreptitiously scoop from the mug for lick-the-spoon fun.
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More seriously, in the next iteration, I may actually use a second vessel, and mix the dry, then mix the wet, then mix the dry and wet together. I have no idea if it'll help the texture, but, y'know, empirical testing. For SCIENCE!
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Also, in relation to your icon, Were you aware of the recipe? ;)
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http://howto.wired.com/wiki/Make_Cake_in_a_Mug
I say sue.
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After all, every recipe on this blog is an Original Creationtm DO NOT STEAL!
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