MOLTEN CHOCOLATE HAZELNUT STRAWBERRY MUG CAKE FOR TWO

INGREDIENTS:

2 1/2 tablespoons dark cocoa powder

5 tablespoons all-purpose flour

5 tablespoons sugar

1/4 heaping teaspoon baking soda

1/8 scant teaspoon salt

5 tablespoons water plus 1 tablespoon

2 1/2 tablespoons vegetable oil

3/4 teaspoons vanilla extract

3/4 teaspoon white vinegar

2 tablespoon fundelina chocolate hazelnut strawberry spread

INSTRUCTIONS:

In a 16-ounce microwave safe mug, add cocoa powder, flour, sugar, baking soda, and salt. Whisk to combine. Add 5 tablespoons water, oil, vinegar, vanilla, and vinegar. Whisk until smooth. Drop the chocolate hazelnut strawberry spread in the center. Drizzle the top of the batter with 1 tablespoon water.

Microwave for 1 minute 50 seconds. That is the perfect amount of cooking time for my 10000W microwave. You may need to adjust cooking time slightly depending on your microwave wattage. Err on the side of less. You can always cook for a few more seconds if it is undercooked.

Optional: serve with whipped cream, ice cream, or powdered sugar.

Recipe Notes:

- Do not use a cup smaller than 16-ounce. The cake may overflow during cooking.
- For variations on the molten larva center try peanut butter, Nutella, caramel, or chocolate chips.
- Cake will sink slightly as it cools.