20 Second Sugar Free Chocolate Mug Cake

mmmm...Thanks for sharing.

bump. thx!

Going to try this when I get my things from storage!!

bump sounds good

bump

*~angels singing~*
I tried this twice now, first time I used 1 tablespoon cocoa and a pinch of baking powder and got a pretty eggy result, tasty, but not as super as I was hoping for. The second time I used 2 tablespoons cocoa like the PBS recipe uses and a full 1/4 tsp baking powder, it was fantastic!!! I can't say for sure what made the difference, but I'm sticking with the second since the extra cocoa doesn't add that much in the way of calories and making sure I take the extra 30 seconds to dig out my 1/4 tsp to do it right. Yum!

Just made this for the first time

2 mugs.

1) It came out raised as I was not sure that small amount of liquid would rise. It had the consistency of blamanche. It was quite airated and was quite firm to cut. 5 more seconds and it was that hockey puk. in the OP.

2) I put it on for less time and it came out a little less firm, of course. It had a more slimy consistency but as it cooled it set abit

Although they are not easy to get perfect, they do not really look much and I think you need to have it with custard or a cream one thing that they did ( only tried a little bit of each as I was experimenting) was kerb my wanting something sweet.
On that point alone they are a winner.

*~angels singing~*
I tried this twice now, first time I used 1 tablespoon cocoa and a pinch of baking powder and got a pretty eggy result, tasty, but not as super as I was hoping for. The second time I used 2 tablespoons cocoa like the PBS recipe uses and a full 1/4 tsp baking powder, it was fantastic!!! I can't say for sure what made the difference, but I'm sticking with the second since the extra cocoa doesn't add that much in the way of calories and making sure I take the extra 30 seconds to dig out my 1/4 tsp to do it right. Yum!

Thanks for the feedback

wow. definitely trying.

bump