20 Second Sugar Free Chocolate Mug Cake

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  • beckyluvsgeckos
    beckyluvsgeckos Posts: 35
    mmmm...Thanks for sharing. :)
  • mbajrami
    mbajrami Posts: 636 Member
    bump!
  • Sueboo31
    Sueboo31 Posts: 128
    bump. thx!
  • chasingbabes
    chasingbabes Posts: 93
    Bump
  • FreeThotStrm
    FreeThotStrm Posts: 40
    Going to try this when I get my things from storage!!
  • lilliamora
    lilliamora Posts: 30 Member
    Bump!
  • mummytobeslim
    mummytobeslim Posts: 367 Member
    bump sounds good
  • happinessforevercm
    happinessforevercm Posts: 99
    Bump this looks awesome!
  • mkress77
    mkress77 Posts: 5
    bump
  • yahmd
    yahmd Posts: 10 Member
    bump!
  • auntbliz
    auntbliz Posts: 173 Member
    *~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!
  • thorn777
    thorn777 Posts: 25 Member
    bump! thanks for posting will have to try this
  • MogwaisGrandma
    MogwaisGrandma Posts: 195 Member
    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.
  • hotsytotsy504
    hotsytotsy504 Posts: 4 Member
    2 TABLESPOONS of Splenda????
  • witcheekimmie
    witcheekimmie Posts: 30 Member
    *~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
  • nat0292001
    nat0292001 Posts: 12 Member
    Bump:smile:
  • katday
    katday Posts: 24 Member
    wow. definitely trying.
  • hotsytotsy504
    hotsytotsy504 Posts: 4 Member
    thanks for sharing what bump means!

    dip

    lump

    hip

    hop

    to the hip hip hippity hop ya don't stop... lol
  • jajeff
    jajeff Posts: 3 Member
    bump
  • Shannafo
    Shannafo Posts: 121 Member
    Thanks sounds great!!
  • Barbara98
    Barbara98 Posts: 60 Member
    bump
  • Kmdforsythe
    Kmdforsythe Posts: 30 Member
    bump
  • sara_bear84
    sara_bear84 Posts: 65 Member
    bump
  • katie_fitzy
    katie_fitzy Posts: 83 Member
    bump!
  • toomuchsweetness
    toomuchsweetness Posts: 168 Member
    does it have to be spenda? or do other artificial sweetners work
  • Dauntlessness
    Dauntlessness Posts: 1,489 Member
    bump for later
  • acidosaur
    acidosaur Posts: 295 Member
    Bumping to save. Sounds so good!
  • thetiwi1890
    thetiwi1890 Posts: 239 Member
    Sounds delicious, especially with the peanut butter!
    Could I use granulated Stevia instead of Splenda?
    :flowerforyou:
  • skyeashlee
    skyeashlee Posts: 108 Member
    bump!!!!

    I found this recipe online at http://www.pbs.org/food/fresh-tastes/microwave-chocolate-cake/ but modified it to be sugar free for me (and it is flourless). I combined the two serving recipe to make a wopping one serving chocolate cake that is only 92 calories! I am posting the recipe below. You can do a search under food and enter 20 second mug cake and get the full nutritional information.
    • 1 egg – beaten- 70 calories
    • 1/2 tsp. vanilla extract- 6 calories
    • 1 tbsp. Fat free milk- 6 calories
    • 1 tbsp. cocoa powder- 10 calories
    • 2 tablespoons sugar free Splenda- 0 calories
    • 1/4 tsp. baking powder- 0 calories
    1. Add the Splenda and cocoa powder to a small bowl. Add the fat free milk, egg and vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
    2. Split the batter between the two mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
    3. Since you don’t want to start and stop the microwave a bunch of times, set it for about 40 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 20 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
    You can also spread with peanut butter (1 tbsp.) for only 80 calories more. I added some expresso powder (1/4 tsp.) to mine and it was yummy!!!
  • DebraAukett
    DebraAukett Posts: 128 Member
    Bump

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