Ingredients
1 large egg
2 oz (¼ cup) semisweet or bittersweet chocolate chips (60% recommended)
2 tbsp unsalted butter
Optional: Confectioners’ sugar
Optional: Flaky sea salt
Instructions
1. Add chocolate chips and butter to a microwave-safe mug.
2. Microwave in 15-second intervals until melted, stirring each time.
3. In a bowl, whisk the egg until frothy and doubled in volume.
4. Gently fold in half the egg, stir until combined. Repeat with remaining egg.
5. Microwave at medium power for 30 seconds, then high for 45–60 seconds until set.
6. Top with confectioners’ sugar and flaky salt if using. Serve warm.
Notes
Do not overcook — the center should be just set for a fudgy texture.
Use chocolate chips with 60–70% cocoa for the best flavor.
This cake is naturally gluten-free and made without flour.
- Prep Time: 6 minutes
- Cook Time: 2 minutes
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American