Serves 2
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  1. In a small bowl, whisk together the egg and chocolate hazelnut spread until smooth. Whisk in the flour until smooth.
  2. Divide the batter equally between two 375ml microwave-safe mugs.
  3. Microwave both mugs on high for one minute and 15 seconds. The cakes should begin to pull away from the sides of the mugs and the tops should look dry and spring back when tapped lightly. If they’re not done, continue cooking in 15-second intervals.
  4. Let cool until set, about 10-15 minutes. Eat warm.

Test Kitchen Tip: For even cooking, pick tall, round mugs with straight sides. Fat, squat mugs might overflow, while those with tapered sides can produce mug cakes with gooey bottoms. Bigger mugs allow for expansion and reduce the risk of overflow. If you don’t have large mugs, use standard mugs (at least 250ml) and place them on a plate to catch any spills.



This recipe is courtesy of the three-ingredient baking book by Charmian Christie.

Nutrition Facts

Per serving: 627kcals, 36g fat (9.7g saturated), 69.1g carbs (53g sugars), 11.1g protein, 3.3g fibre, 0.091g sodium