This recipe is great because we all have those unexpected moments where we must have chocolate. Plus, it only takes a few minutes from start to finish. The coconut flour gives this cake an incredibly decadent density that reminds me of pound cake.
YIELD: 1 serving
The Stuff:
2 tablespoons butter
1 tablespoon powdered erythritol
2 tablespoons unsweetened cocoa powder
2 teaspoons coconut flour
2 tablespoons almond flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon vanilla extract
1 large egg
What to Do:
1 Put the butter in a large coffee mug or microwave-safe bowl and microwave for 20 to 25 seconds until mostly melted. Add the erythritol and mix.
2 Add the cocoa powder, coconut flour, almond flour, baking powder, salt, and vanilla. Plop the egg on top and mix with a fork until you have a smooth batter.
3 Microwave your batter for 1 minute and 20 seconds. Let cool but not too much because as with traditional cake, it is best fresh. If you want to combine with the Cocoa and Cardamom Whipped Cream (page 87), no one would blame you.