Choco Noccio Mug Cake

Ingredients

• 40 g Chocolate hazelnut oat flour (Or 30g plain flour + 5-10g cocoa powder + sweetener)
• 5 g Unsweetened cocoa powder (For the batter)
• 30 g Greek yogurt (Can substitute with milk or plant-based drink)
• 70 ml Egg whites
• 2 g Idrolitina (Or 2g instant baking powder; mix with a splash of water)
• 10 g Hazelnut spread (Or dark chocolate)
• 5 g Unsweetened cocoa powder (For the glaze)
• 5 g Honey (For the glaze)
• Water (As needed for batter consistency and glaze)

Steps

1. 1

   In a bowl, mix the flour, 5g cocoa powder, Greek yogurt, egg whites, and idrolitina (with a splash of water) until well combined.

2. 2

   If the mixture is too thick, add a small splash of water or milk to reach a smooth consistency.

3. 3

   Transfer the batter into a lightly greased mug.

4. 4

   Cook in the microwave at maximum power for 1 minute.

5. 5

   Remove the mug from the microwave and add 10g of hazelnut spread (or dark chocolate) into the center of the batter.

6. 6

   Return to the microwave and cook for another 1 minute. If it doesn't seem perfectly cooked, add 30 more seconds. If it looks like it might overflow, pause the microwave briefly and continue in short bursts.

7. 7

   In a small bowl, prepare the glaze by mixing 5g cocoa powder and 5g honey with enough water to reach a creamy consistency.

8. 8

   Transfer the mug cake onto a plate and cover with the prepared cocoa glaze.

Notes

Alternative cooking methods: 1. Stovetop: Pour into a preheated, lightly greased 10-12cm pan. Cover and cook on very low heat for about 15 minutes until the surface is set. 2. Bain-marie: Pour into a greased mug and cook in a water bath for 25 minutes.

Nutrition per serving

• breakfast
• dessert
• high-protein
• microwave
• chocolate
• healthy
• quick