-
[QUOTE=Darz;900712]The ingredients are basically those - eggs, almond butter, cacao powder but with different amounts - and I also add cacao nibs and cashews for crunchiness - but today I tried by adding coconut milk and it did became more moist; must try with a courgette as well. How do I get a molten core with a microwaved cake?[/QUOTE]
When I microwave mine for enough time, it is cakey all the way through. If I don't, it tends to be more "fudgy" in the middle. There was one time I accidentally did not get the nut butter well enough mixed, and it definitely had a molten taste and texture to it. Let me know what you come up with. I'll try to play around with that a little for you too!
-
[QUOTE=longing2bfit;900636]Zucchini makes anything moister as it is mainly water and has almost zero taste! I use it in anything that needs moisture. You can puree it in a processor and it becomes liquid or grate and use it that way and it can be more of a moist filler. I grow zucchini so I always have lots that need used![/QUOTE]
Good to know - thanks!
-
I usually start with 30 seconds and then stir then cook in small increments until desired doneness. Stirring makes it ugly and more like scrambled egg consistency but I don't care what it looks like. I usually pour a little something moist over it too.
-
Darz - yes! This worked. See if it was what you were looking for. Tastes great! [url=http://www.paleomusings.com/2012/07/yum-no-cheat-not-hostess-cupcakes.html]Paleo Musings: YUM, "No cheat, not-the-Hostess Cupcakes" ;)[/url] Recipe and photos at link. Nut butter and chocolate were used for the filling.
-
[QUOTE=curlygirl;901993]Darz - yes! This worked. See if it was what you were looking for. Tastes great! [url=http://www.paleomusings.com/2012/07/yum-no-cheat-not-hostess-cupcakes.html]Paleo Musings: YUM, "No cheat, not-the-Hostess Cupcakes" ;)[/url] Recipe and photos at link. Nut butter and chocolate were used for the filling.[/QUOTE]
Wonderful, I shall try that this week; I like what I see there :)
-
Can a mug cake be made in the oven or only the microwave (which I don't use/own)? Thanks!
-
[QUOTE=getfit;903267]Can a mug cake be made in the oven or only the microwave (which I don't use/own)? Thanks![/QUOTE]
I've thought about the same thing, my guess would be that it would work though you'd have to find the correct time and temperature for it and it'd probably take a bit longer.
-
How come your cakes are so dark? I've been using raw cacao powder and it's much lighter in colour as opposed to Dutch process cacao which becomes darker.
-
[QUOTE=Darz;903293]How come your cakes are so dark? I've been using raw cacao powder and it's much lighter in colour as opposed to Dutch process cacao which becomes darker.[/QUOTE]
I had that too until I started using Hershey's unsweetened dark cocoa. To be honest, I like the taste of the dark better too. It's cheaper than what I used to buy. Can't beat that.
-
What's the texture like on your cakes - is it like a normal sized cake or is it different because mine's are quite strange they are somewhat spongy but not it the same way as a regular cake.
