Buy all ingredients right below the recipe
Ingredients
- 15 g whole spelt flour smooth
- 10 g baking cocoa
- 1 tsp baking powder
- 1 tsp coconut oil (melted)
- 2 tsp cane sugar
- 2 egg whites (room temperature)
- 25 g dark chocolate (min. 80% cocoa)
- 1 pinch salt
For Garnish
- 1 tbsp sour cream
- 1 handful berry mix (fresh or frozen)
Preparation
- 1Preheat the oven to 180 °C top/bottom heat. Grease a heatproof mug with a little melted coconut oil and sprinkle with a little cane sugar.
- 2Sift and mix whole spelt flour, baking cocoa, and baking powder into a small bowl. Set aside.
- 3Melt the dark chocolate in a bain-marie and then let it cool for about 5 minutes until it is lukewarm.
- 4Meanwhile, beat the egg whites with a pinch of salt in a tall container with a hand mixer until stiff peaks form. The egg whites are ready when firm peaks form when the beaters are pulled out.
- 5Carefully fold the melted chocolate into the egg whites with a spatula until a smooth, airy mixture is formed. Then gently fold in the flour mixture as well.
- 6Pour the batter into the prepared mug. Wipe the rim of the mug clean if necessary. Bake in the preheated oven at 180 °C for exactly 18 minutes. It's best to serve the mug cake still warm with a dollop of sour cream and berries.
Tip
For the bain-marie: Fill a pot with some water (the bottom of the bowl must not touch the water) and bring to a boil. Break the chocolate into a heatproof bowl, place it over the pot, and melt over low heat, stirring constantly.
Gurkerl Küche
Ein kleiner Tipp: Achte darauf, den Eischnee wirklich vorsichtig unterzuheben, damit der Mug Cake im Ofen schön aufgeht und seine fluffige Textur behält. Wenn du es besonders schokoladig magst, kannst du auch ein paar Schokostückchen direkt in den Teig ge