No Bake Peanut Butter Cake in a Cup
Alas, it's not a trick of television - you can microwave cake. I saw Michael Symon do it on Symon Suppers a couple of weeks ago, and couldn't believe my eyes. An iron chef making dessert in the microwave? Genius. Here's my ooey, gooey take on this clever little technique.
Serves 4
Ready in: 5 minutes
You'll Need:
1/4 cup Smart Balance butter spread (1/2 stick)
1 egg
1 egg white
1/4 cup agave syrup
1 teaspoon vanilla extract
1 tablespoon brewed espresso
1/3 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
cooking spray for baking
2 tablespoons peanut butter
1 tablespoon turbinado sugar
Here's How:
1. Melt the butter in the microwave in a large bowl, about 20 seconds. Add the egg, egg white, agave, vanilla and espresso, and whisk until well-combined.
2. In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
3. Spray four ramekins or small mugs with cooking spray. Divide the cake batter evenly among the four ramekins.
4. Microwave the peanut butter in a small bowl until smooth, about 15 seconds. Add half a tablespoon of peanut butter into each ramekin and swirl lightly with a fork. Sprinkle each with turbinado sugar.
5. Place the ramekins in the microwave and cook on high for 20 seconds. Enjoy while still warm.
Ready in: 5 minutes
You'll Need:
1/4 cup Smart Balance butter spread (1/2 stick)
1 egg
1 egg white
1/4 cup agave syrup
1 teaspoon vanilla extract
1 tablespoon brewed espresso
1/3 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
cooking spray for baking
2 tablespoons peanut butter
1 tablespoon turbinado sugar
Here's How:
1. Melt the butter in the microwave in a large bowl, about 20 seconds. Add the egg, egg white, agave, vanilla and espresso, and whisk until well-combined.
2. In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
3. Spray four ramekins or small mugs with cooking spray. Divide the cake batter evenly among the four ramekins.
4. Microwave the peanut butter in a small bowl until smooth, about 15 seconds. Add half a tablespoon of peanut butter into each ramekin and swirl lightly with a fork. Sprinkle each with turbinado sugar.
5. Place the ramekins in the microwave and cook on high for 20 seconds. Enjoy while still warm.
