As mentioned in last Monday’s posting, I was craving chocolate but it was late and I didn’t want to get into a big baking project. I scrolled through my Must-Make-List and came up with a recipe for Sugar Free Chocolate Bars by Maid in Alaska.
Five minutes later I had some Almond Chocolate Bars chilling in the freezer. Time enough to make something else from my Must-Make-List??? Sure, why not? I decided to try a One Minute Peanut Butter Cake or a 90 Second Nutella Chocolate Cake by Back to Her Roots.
I was somewhat skeptical about these super quick microwave cakes made for two. I have only ever used our microwave to defrost or reheat food. I don’t remember ever baking anything from scratch in it. I wondered about taste, texture and I wasn’t sure how I felt about using a raw egg. There was some debate on Cassie’s Back to Her Roots blog about whether a raw egg reaches a high enough temperature in 60 seconds. When Cassie posted her second recipe, she had this to say about the egg issue…
I took a bit of flack last time for not including a warning about raw eggs (someone even asked if I was trying to kill people, sheesh). So here it is. This recipe uses an egg. It gets microwaved, but not enough to completely cook the egg. You could cook it longer, but remember, the longer it cooks, the drier the cake gets. Eat at your own risk. I recommend knowing where your eggs come from (find a local farmer) to help reduce the risk of bacteria.
Cassie’s readers came out in full support of her. One of her readers commented “people eat eggs sunny side up, don’t they”? So like Cassie, I will let you make your own decision about whether you want to try this recipe. I’m glad I decided to give it a try. It has opened my eyes to a world of quick, small portioned, Gluten Free baking possibilities. For my first attempt, I was overly cautious and baked my microwaved mini-cake a bit too long and just like Cassie suggested, my mini-cake was too dry. It wasn’t bad still warm out off the microwave but it was pretty spongy (and not in a good way) a few hours later. I told myself that the next time I make these mini-cakes, I will have some berries, syrup and ice cream on hand.
Health Canada – Tips for Using Eggs Safely
When you are cooking eggs and egg-based foods, make sure they are cooked thoroughly to at least 74°C (165°F) to make sure they are safe to eat. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Try using pasteurized egg products when preparing food that traditionally contain raw or lightly cooked eggs, such as eggnog, mayonnaise, salad dressing, ice cream and raw cookie dough. Pasteurization destroys harmful bacteria.
For more information, see Health Canada – Tips for Using Eggs Safely
One Minute Chocolate Almond Mini-Cake
Gluten Free / Dairy Free / Refined Sugar Free
by Cassie at Back to Her Roots
- 1 egg, beaten
- 1 Tbsp almond butter, or nut/seed butter of choice
- 1/2 Tbsp brown rice flour
- 1 Tbsp almond meal, or almond flour
- 3/4 tsp baking powder
- 2 tsp cocoa powder
- 1 Tbsp organic coconut sugar
- a pinch of sea salt
- a pinch of chocolate chips, about a dozen (optional)
- Remember that microwave power can vary drastically. It may take a bit of trial and error to figure out what works for you.
- Whisk together all ingredients except the chocolate chips in a bowl. Mix until well combined.
- Pour the batter into two greased ramekins or one 2 cup greased microwave bowl or mug (the batter does tend to rise a bit). Sprinkle chocolate chips evenly over the top.
- Microwave on 70% power for 30 seconds. Insert a toothpick to test for doneness. If not cooked to your liking, continue cooking and testing every 15 seconds. Mine took 75 seconds.
- Keep in mind the cake will continue to cook in the hot container after being removed from the microwave oven. If cooked for too long, the cake will become dense and dry.
- I wanted to make sure my cake was throughly cooked. It took about 75 seconds in the microwave before a toothpick came out clean and the cake had pulled away from the sides of the dish. If you want a Volcano or Lava Cake effect, then 30 – 45 seconds might be enough time for you. Just keep in mind that with a short cooking time, there’s less chance of the egg having reached at least 74°C (165°F).
One Minute Mini-Cake Recipe – Things I Liked
- I love the idea of being able to quickly assemble and bake a small Gluten Free treat (one to two servings).
- Satisfies my craving while exercising portion control. I won’t have leftovers around to tempt me.
- I see potential in using small portions to develop new GF recipes. Gluten Free ingredients are sometimes costly. If my flops must go down the drain, I will feel better if they’re small portions
- I think simple small ‘cooked from scratch’ microwave treats would appeal to people who are transitioning into a Gluten Free lifestyle and/or are taking steps to learn how to bake.
- College or University Students living on Campus could easily microwave small portioned ‘cooked from scratch’ Gluten Free treats.
One Minute Mini-Cake Recipe – Things I Didn’t Like
- These are too quick and too simple. I might be tempted to give in to nightly cravings for these yummy chocolate almond cakes.
- If overcooked by only a few seconds, texture is a bit spongy, not terrible, just not as good as what I can bake in a conventional oven.
- I’m still not sure about the eggs. Can they reach a high enough temperature in the microwave? Are they safe to eat?
One Minute Mini-Cake Recipe – Things It Made Me Do
- As I said above, these Mini-Cakes are too quick and too simple and that’s what made me decide to experiment further (read bake more mini-cakes)
- I was curious about how much of a difference there would be between a Mini-Cake baked in a conventional oven as opposed to one baked in a microwave oven.
Conventional Oven Method
- Total cooking time 15 minutes at 350°F (I used my toaster oven)
- Cooked to internal temperature of 185°F (eggs need to reach at least 165°F to make sure they are safe to eat)
- Appearance – top was smooth, almost glossy but with a slight crust. The chocolate chips remained on the top.
- Taste and texture get a 10 out of 10
Microwave Oven Method
- Total cooking time one minute and 15 seconds at 70% power
- Cooked to internal temperature of 195°F (eggs need to reach at least 165°F to make sure they are safe to eat)
- Appearance – top was rough, not glossy, no crust. The microwave dish looked messy, as if there had been a chocolate explosion. The chocolate chips sunk down into the cake.
- Taste and texture get 8 out of 10
- Both cooking methods are quicker than baking a full-size cake. However, I would choose to bake my mini-cake in a conventional oven and not the microwave (if time permits)
- Using either method, the finished temperature exceeded 165°F. That makes me believe the eggs safe to eat
Are you interested in quick gluten free recipes for one to two servings? If so, maybe you will want to check out Roben Ryberg’s cookbook…
Gluten-Free in Five Minutes a Cookbook by Roben Ryberg – features 125 original recipes for single and double servings of rolls, cakes, tortillas, and more. Here is a GF recipe for Extreme Chocolate Cake for you to try before buying the book. The Extreme Chocolate Cake recipe serves 2, it calls for one egg, uses cocoa as the flour and applesauce that I suspect is to add moisture. You bake the mini cake in a microwave for 2 minutes.
For me, this One Minute Chocolate Almond Mini-Cake recipe has really piqued my baker’s curiosity. My mind is spinning with possibilities. I’m seriously thinking about running right out to pick up a copy of Roben Ryberg’s Gluten-Free in Five Minutes.
Have Fun, I sure did
This recipe is linked to the following events: