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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2/3 cup king arthur unbleached all-purpose flour |
2/3 cup sugar |
1/4 cup baking cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup water |
3 tablespoons melted butter or vegetable oil |
1 teaspoon vanilla extract |
topping: |
2/3 cup sugar |
1/4 cup baking cocoa |
pinch salt |
1 tablespoon instant espresso powder, optional |
3/4 cup water |
whipped cream, toasted marshmallows or ice cream |
Directions:
1. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Add the water, butter and vanilla; beat until smooth. Divide batter between four greased oven-proof mugs or ramekins.
2. For topping, combine sugar, cocoa, salt and espresso powder if desired. Using a scant 1/4 cup, top each mug with cocoa mixture. Add 3 tablespoons water to each mug. Do not stir. Place mugs on a baking sheet.
3. Bake at 350° for 28-32 minutes or until the cake is fluffy, with some liquid boiling up around edges. Serve warm with whipped cream, a toasted marshmallows or ice cream. Yield: 4 servings.
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