We definitely have a sweet tooth, but making a delicious dessert usually takes a fair amount of time— until now. Enter: Jennifer Lee's brilliant new book, "5-Minute Mug Cakes", which contains nearly 100 scrumptious microwave cakes. Finally, your trusty microwave can be used for something more than just reheating leftovers. You won't believe the amazing desserts you can make this book: cookies, brownies, cakes, and more.
Check out her recipe for Chocolate Ice Cream Cake in a mug below.
Would you believe me if I told you that you can make a delectable chocolate cake with only three ingredients, and the main ingredient is chocolate ice cream? And it’s under 200 calories? Yes, such a magical dessert does exist!
Note #1: You must use a super-premium, full-fat ice cream (yep, I said full-fat!). I like using Häagen-Dazs. There is no other source of fat in the ingredients, so low-fat or fat-free ice creams won’t cut it.
Note #2: You must use cake flour to get the right texture. Otherwise, it will have a much rougher texture and will not taste like a cake.
Nutritional information: Approximately 180 calories a serving
RECIPE: Chocolate Ice Cream Cake in a Mug
4 tbsp (50g) super-premium chocolate ice cream with chocolate chips (not low-fat or fat-free)
2 tbsp (12.5g) cake flour (not all-purpose)
1/8 tsp baking powder
Melt ice cream in an oversized microwave-safe mug for about 20 seconds.
Add cake flour and baking powder. Mix with a small whisk until batter is smooth.
Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds.
Let cake cool a few minutes. Cake is best consumed while still warm or within a few hours of it being cooked.