Moccachino Microwave Cake

INGREDIENTS

Sift:
- 250ml cake flour
- 60ml cocoa powder
- 15ml baking powder
- 250ml castor sugar

Gently whisk:
- 125ml butter {melted}
- 125ml brewed coffee {cooled}
- 2 large eggs

For topping:
1 slab dark chocolate
125ml fresh cream
Ferrero chocolates, coarsely chopped

METHOD

Add dry ingredients to wet ingredients and
mix until combined. Pour into a greased 2
litre ice-cream container {rub butter all
over, and dust with cocoa powder}

Place a pie dish, inverted into the
microwave. Place cake container on top, and
bake for 7 minutes on high.

Remove, allow to cool and lather on a
topping.

The topping can be made in the 7 minutes that
your cake is in the micro!

Simply melt slab of chocolate with 125ml
cream over a double boiler. Leave in fridge
to cool.

Remove once cake has cooled, and spoon over.
Sprinkle over coarsely chopped Ferrero
chocolates, and serve!

INFO & TIPS

Recipe received via email. I think it was posted in one of the local newspapers. Photo from Media24.com

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