Chocolate Mug Cake
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Recipe description:
A delicious low-calorie chocolate mug cake. Great for those of you watching your waistlines that don’t want to miss out on your chocolatey treats.
Buy Ingredients
Simply sugar free syrup
Choc Shots
Flour and Weetabix in your local supermarket
Remember, if you are on a weight loss plan you can omit or replace calorie-heavy ingredients.
Half a fibre choice
1 x Chocolate Weetabix (you can get these from your local supermarket)
1 tsp Plain Flour
20g SweetFreedom Choc Shot (click here to purchase Chocshot)
2 plunges of Simply Chocolate Sugar Free Syrup (Simply sugar-free syrup click here to purchase)
1 Egg
Prepare the base:
- Crush 1 chocolate Weetabix in a small bowl.
- Add 1 egg and 1 tablespoon of flour (plain or wholegrain) to the bowl.
Flavor and sweeten:
- Add about 2 squirts of Simply sugar‑free chocolate coffee syrup (or similar) for extra chocolate flavour.
- Weigh and add 5 g of Sweet Freedom “Choc Shot” (salted caramel or regular). This acts like the fat in the cake and improves texture.
Mix:
- Whisk everything together thoroughly until you have a smooth, thick batter with no dry bits.
Prepare the cup:
- Lightly spray the inside of a microwave‑safe mug or cup with Fry Light (or another low‑calorie cooking spray) to prevent sticking.
Fill and cook:
- Scrape all the batter into the prepared mug.
- Microwave on high for about 2½ minutes, or until the cake is risen and set in the centre.
Make the chocolate sauce:
- In a small mug, add 15 g of Choc Shot (salted caramel or regular).
- Microwave for about 30 seconds until warm and pourable.
Finish and serve:
- Turn the cake out of the mug onto a plate (if it doesn’t release, run a knife around the edge).
- Pour the warm Choc Shot sauce all over the top.
- Serve as is, or with low‑calorie ice cream or custard if desired.