Ingredients

Units Scale

For the Mug Cake4 tbsp spelt flour2 tbsp cocoa powder1/8 tsp baking powderPinch of salt2 tbsp maple syrup2 tbsp sunflower oil3 1/2 tbsp milk of choiceFor the Pistachio Layer2 tsp sunflower oil30g kataifi pastry, thawed and finely chopped2 tbsp natural pistachio butterFor the Topping20g dark chocolate, melted

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Instructions

1. Mix the spelt flour, cocoa powder, baking powder, and salt in a mixing bowl.

2. Add the maple syrup, sunflower oil, and milk, then stir until the batter is smooth.

3. Divide the batter evenly between two microwave-safe ramekins.

4. Microwave on high for 30 to 60 seconds, depending on your microwave.

5. Heat the sunflower oil in a small skillet over medium heat.

6. Add the chopped kataifi pastry and cook, stirring continuously, until golden brown and crispy.

7. Stir the pistachio butter into the toasted kataifi until well combined.

8. Spread the pistachio mixture evenly over the warm mug cakes.

9. Pour the melted dark chocolate over each mug cake.

10. Serve immediately while warm.

Notes

Microwave cooking times vary depending on wattage.

Toast the kataifi until golden, not dark brown.

Natural pistachio butter provides the best flavor.

Serve immediately for the perfect contrast of warm cake, crispy kataifi, and melted chocolate.

Author: Rita
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Chocolate Mug Cakes
Method: Microwave
Cuisine: Middle Eastern Inspired
Diet: Dairy-Free, Vegan

Nutrition

Serving Size: 1 ramekin
Calories: 360
Sugar: 14g
Sodium: 120mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg