Posts Tagged ‘Chocolate Dessert Recipe’

The ChocolateDoctor’s Chocolate Chip-Cherry Monkey Bread

Friday, February 1st, 2013

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Monkey BreadOriginal recipes for the Monkey Bread (sometimes called Puzzle Bread) first appeared in American women’s magazines after World War II. It is a very traditional, mid-western bread most often served for breakfast.

The traditional Monkey Bread is usually made with pieces of sweet yeast dough (often frozen) which are baked in a cake pan on high heat after first being individually covered in melted butter, cinnamon, sugar and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand. At Choclatique, I’ve given the classic Monkey Bread a make-over with the addition of chocolate. It can be a family-pleasing breakfast bread or a hot dessert served after dinner drizzled with a little chocolate sauce.

Prep Time: 15 minutes
Bake Time: 45 to 55 minutes
Ready In: 60 to 65 minutes
Yield: 8 to 10 servings

1/2 cup granulated sugar
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon cinnamon
2 cans (12 oz. each) refrigerated buttermilk biscuits
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/2 cup dried cherries, roughly chopped
1 cup brown sugar, firmly packed
3/4 cup unsalted butter, melted


  1. Heat oven to 350°F. Lightly butter a 9- or 10-inch Bundt pan.
  2. Mix the sugar, cinnamon and cocoa powder in a plastic bag.
  3. Cut the biscuits into quarters. Shake 6 to 8 biscuit pieces at a time in the sugar mix.
  4. Place the pieces in the bottom of the well buttered pan arranging chocolate chips and chopped cherries as you go.
  5. Sprinkle 1 tablespoon of the sugar mixture between each layer of dough.
  6. Continue until all the biscuit pieces are coated and placed in the pan.
  7. In small bowl, mix the brown sugar and the melted butter until smooth and pour over the biscuit pieces.
  8. Bake 45 to 50 minutes on the bottom rack or until golden brown and no longer doughy in center.
  9. Allow the bread to rest for 10 minutes.
  10. Invert the pan onto a baking sheet or a large plate to serve. Do not cut! The bread just pulls apart. Serve warm.

ChefSecret: Monkey Bread can also be layered with Choclatique Heirloom Milk Chocolate Pastilles in place of Choclatique Semi-Sweet Chocolate Mini Chips.

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The ChocolateDoctor’s Chocolate-Cherry Shortbread

Friday, January 4th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

The Balmoral is a beautiful hotel right beneath Edinburgh Castle. At bedtime they serve freshly baked shortbread that they claimed was the original family recipe perfected by Joseph Walker in 1898. Walker Shortbread is a Scottish manufacturer of shortbread, biscuits, cookies and crackers. The company is Scotland’s biggest exporter of food. I’m sure you’ve seen their famous plaid brand on your local grocer’s shelf.

Well, here’s the best part. I asked the chef if he would share the hotel’s recipe with me. To my surprise I found a copy of it slipped under the door in the morning. It called for a full cup of Scottish butter and the result was a cookie as smooth as silk. I couldn’t resist adding a little cocoa powder and chopped dried cherries to make it more from the ChocolateDoctor than Mr. Walker.

Chocolate-Cherry ShortbreadPrep Time: 20 minutes
Chilling Time: 10 minutes
Bake Time: 30 minutes
Ready In: 50 minutes
Yield: 50 cookies

For the Cookies:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
1-34 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/4 cup corn starch
1/2 cup finely chopped dried cherries
1/4 cup Choclatique Semi-Sweet Chocolate Mini Chips
3 tablespoons sugar

For the Drizzle:
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon white vegetable shortening


  1. Preheated oven to 300º F.
  2. Mix the butter, sugar, almond and vanilla extracts thoroughly using an electric mixer.
  3. Gradually blend in the flour and corn starch.
  4. Add the cherries and chocolate chips.
  5. Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
  6. Refrigerate for 10 minutes to chill.
  7. Bake for 20 to 30 minutes, or until bottoms begin to brown.
  8. Cool 5 minutes; remove to a wire rack to cool completely.

For the Drizzle:

  1. Place the chocolate and shortening in a small re-sealable freezer bag.
  2. Microwave on HIGH for about 30 seconds until chocolate is melted.
  3. Massage chocolate and shortening together in the bag.
  4. Snip off corner and drizzle over the baked cookies.

ChefSecret: Although it isn’t a requirement for this recipe, I suggest using Plugrá. European-style butters are made by utilizing a slow-churned process that creates less moisture content and a creamier texture when compared to ordinary table butters. This make for higher, fluffier cakes and unbelievably flakier, lighter cookies.

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The Chocolate Doctor’s Old-Fashioned German Chocolate Cake

Friday, November 9th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

German Chocolate CakeGerman Chocolate Cake is not originally from Germany at all, but was invented by an American, Sam German, who developed a dark baking chocolate in 1852. Sam was the founder of Baker’s Chocolate Company. The cake was named in honor of him and not the country.

My recipe is what you might call an heirloom recipe—a classic German Chocolate Cake with a bit of a twist. We fill and top frost the cake with a caramel-style chocolate-coconut-pecan frosting. I couldn’t resist adding a little cocoa to the frosting for a more complex flavor that uses our outstanding cocoa powders.

Prep Time: 30 minutes
Bake Time: 50 minutes
Ready In: 2.5 hours
Yield: 1 3-layer 8-inch cake serving 10 people

For the cake:

4 ounces Choclatique Private Reserve Dark Chocolate, broken into pieces
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
2 tablespoons of strong black coffee
1/2 cup boiling water
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon pure vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For the frosting:
1 cup evaporated milk
1 teaspoon Choclatique Black Onyx Unsweetened Cocoa Powder
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 cup granulated sugar
3 large egg yolks
1/4 cup unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened flake coconut
1 cup chopped pecans, toasted

For the cake:

  1. Preheat oven to 350º F.
  2. Line the bottoms of 3 8-inch cake pans with parchment paper; spray with food release and dust with flour.
  3. Mix together the chunks of chocolate, the cocoa powder and coffee in with the boiling water and stir until the chocolate has melted; set aside to cool.
  4. In a large bowl, cream 1 cup of the softened butter with 2 cups of sugar with an electric mixer until light and fluffy.
  5. Stir in the 4 egg yolks, one at a time, beating well after each addition.
  6. Add in 1 teaspoon of the vanilla extract and the chocolate-water mixture until thoroughly blended.
  7. In another bowl whisk together the flour, baking soda and salt together. Add the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 additions finishing with the flour. Using an electric mix beat until batter is smooth, about 2 minutes.
  8. Next, using another very clean bowl, whip the egg whites until they hold stiff peaks. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
  9. Bake 35 to 40 minutes until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean.
  10. Allow the cake layers to cool in pans completely before removing.

For the frosting:

  1. Pour the evaporated milk into a large saucepan add the cocoa powders, 1 cup of sugar, 3 egg yolks, 1/4 cup of butter and 1 teaspoon of vanilla extract.
  2. Bring to a boil; reduce the heat to medium and cook stirring constantly, about 10 to 12 minutes until thickened.
  3. Remove from heat and mix in the coconut and pecans, beating the frosting until cooled and spreadable.
  4. Fill and frost the cake with the coconut-pecan frosting.

ChefSecret: Yes, buttermilk! It goes great with chocolate and be careful to only use evaporated milk, not sweetened condensed milk in the frosting. The cans look alike, but the frosting will be too sweet if you use the wrong stuff.

Serving Suggestions: I don’t like my German Chocolate Cake overly frosted or too sweet so I seldom frost the sides of the cake. Instead I set the slice on the side and place a dollop of freshly whipped cream on the point of the cake. However, if you would like to frost the sides of the layers of the cake in addition to the top frosting, simply double the frosting recipe and knock yourself out.

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Yogurt Ganache Covered Strawberries

Thursday, September 20th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Wood-Fired Pizza OvenI never get tired working in our test kitchen dreaming up new chocolate ideas. It’s kind of like being in a space-age chocolate science fiction laboratory where we have liquid nitrogen canisters, chocolate tempering pots, enrobing machines and even a large wood-fired pizza oven we use to roast cocoa beans.

Long Stem StrawberriesLast week it was strawberries. This time of year in California strawberries are harvested aplenty. We made fresh strawberry white chocolate ganache, dark chocolate-frozen strawberry ice cream and chocolate-dipped fresh, long stem strawberries.

Chocolate Dipped StrawberriesMidway through the afternoon we discovered another tasty way to enjoy sweet, fresh strawberries! Strawberries provide Vitamin C, more antioxidants ounce for ounce than blueberries and many other nutrients, making them a great addition to a well-balanced diet – not to mention how great-tasting they are! Here’s a deliciously easy summertime dessert that you can make in minutes and it’s made with Choclatique Private Reserve Dark Chocolate (64%), vanilla yogurt and strawberries of course!

Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 6 servings

1 cup crushed chocolate wafers or animal crackers
6 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 cup vanilla yogurt
1 pound whole, long-stem strawberries, cleaned and dried


  1. Place crushed wafer or crackers in a shallow dish; set aside.
  2. Gradually melt the chocolate in a microwave oven in 30 second bursts stirring at each break until the chocolate has melted.
  3. Remove from the microwave oven and add the yogurt to melted chocolate and stir until well combined and smooth.
  4. Dip one strawberry in chocolate and roll in crushed wafers or crackers; set on waxed paper lined baking sheet. Repeat with remaining strawberries.
  5. Refrigerate strawberries until chocolate is firm (about 30 minutes). Store in airtight container in refrigerator.

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Mounds Pie (Crustless Coconut-Almond Chocolate Custard Pie)

Friday, August 17th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

In Thailand and Malaysia, trained pig-tailed macaques are used to harvest coconuts. Training schools for pig-tailed macaques still exist in both countries. In fact, competitions are held each year to find the fastest harvester.

Coconut palms are found across much of the tropic and sub-tropic areas. Coconuts (a fruit, not really a nut) are known for versatility—domestic, commercial and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Coconut milk is known to have all of the nutritional value to sustain life. So, if you’re marooned on a desert island make sure you have a few coconut trees.

Two of my favorite confections are Mounds and Almond Joy bars. Originally made by the Peter Paul company in 1920 they were sold to Hershey in 1988. The original catchy jingle heard in the 1970’s that caught everyone’s attention was, “Sometimes you feel like a nut. Sometimes you don’t.”

The taste sensation I love was the combination of both coconut and chocolate, so it was an easy transformation for me to develop a Mounds (or Almond Joy) Pie. This is a simple, foolproof recipe to make, and best of all, you don’t have to mess around rolling out a pie curst. Okay, I know you can buy pre-made pie crusts in the store, but, why bother? This pie is great just the way it is.

Prep Time: 20 minutes
Bake Time: 40 minutes
Chill Time: 2 hours
Ready In: 3 hours

Yield: 1 9-inch pie

1 cup white sugar
2 tablespoons all-purpose flour, plus some extra for the plate
1 tablespoon Choclatique Black Onyx Unsweetened Cocoa Powder
1/4 teaspoon salt
6 tablespoons butter, melted
3 ounces Choclatique Private Reserve (64%) Dark Chocolate, melted
1 teaspoon pure vanilla extract
3 large eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut
1/2 cup blanched whole almonds (optional)


  1. Preheat oven to 325ºF.
  2. Using food release, generously spray and flour a 9-inch glass pie plate.
  3. In a medium bowl, sift together the sugar, flour, cocoa powder and salt.
  4. Stir in melted butter, chocolate and vanilla extract.
  5. Using a hand or stand mixer add the eggs one at a time, mixing well after each addition. Mix in the evaporated milk followed by coconut making thick custard.
  6. Pour the custard mixture into the pie plate and, if using, carefully float the almonds on top of the custard.
  7. Bake in preheated oven for 35 to 40 minutes.
  8. Chill at least 2 hours before serving.

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Sweet & Salty Chocolate-Pretzel Bars

Wednesday, April 11th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I have been working on some new chocolate confection flavors in the Chocolate Studio for the last month. Tasting sweet stuff can be sweet and then again, there’s a limit that most of us have when it comes to super sweet, sugary concoctions. I love them and they are always delicious, but a few bites too many can be overwhelming. The perfect combination to add with sweet and especially chocolate is a little bit of salt.

Sebastian, one of our chocolatiers, worked on these sweet-and-salty bars until he got the balance just right. The name says it all — gooey cookies combined with salty pretzels in easy-to-make bars. They look like most cookie bars at first glance, but that surprise salty crust makes them unbelievably delicious. I bet you can’t eat just one!

Chocolate-Pretzel Bars

Sweet and Salty Chocolate Pretzel Bars2Ingredients:
For the crust:

3 1/2 cups salted pretzel sticks, crushed into tiny pieces
1/4 cup brown sugar
3/4 cup unsalted butter, melted

For the cookie dough:
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
3 large eggs
1 1/2 teaspoons real vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
3 cups Choclatique Milk Chocolate Chips


  1. Preheat your oven to 350º F.
  2. Line a 9x13x2 baking pan with parchment paper to make it easier for you to remove the bars from the pan.
  3. Combine the crushed pretzel pieces with the melted butter, stir to combine. Spread pretzel mixture over the bottom of your prepared pan and bake for 8 minutes.
  4. Beat butter and sugars at medium speed until creamy. Add eggs and the vanilla, beating until just blended.
  5. Combine flour, baking soda, and salt in a small bowl. Whisk until airy and gradually add the flour mixture to the sugar/egg mixture, mixing well after each addition.
  6. Scrape down the sides and add in the chocolate chips. Mix one last time for a second then set aside.
  7. Drop large spoonfuls of the cookie dough and scatter it over the pretzel crust.
  8. Carefully and evenly spread the batter over the warm pretzels. With clean fingers, press the dough into the pretzels.
  9. Place the pan in your preheated oven and bake for 25 -30 minutes, rotating the pan half-way through the baking time. Remove when the bars are golden and a tester comes out nearly clean.
  10. When bars have cooled lift from the pan using the parchment paper, place on a cutting board and cut into 15 bars.

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Winter Treats

Friday, March 30th, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I feel for those of you who say it’s below zero where you live—it’s about 75º here in Southern California. Bless your hearts if you find yourself in the deep freeze. Cold days, hot meals and warm hearts! Your family loves comforting winter recipes that warm you from the inside out. From tasty beverages and treats to hearty breakfasts, lunches and dinners, chocolate meal and dessert ideas will keep you and your family smiling all winter long. The best part is the sun will be shining soon.

Chili-Day Chocolate Cookies

Chili-Day Chocolate CookiesChocolate and Chili go so well together. Here is a winter-day favorite that brings out the flavors of the deep, dark chocolate, coffee, chili and spices. It is a marriage made in heaven and one that will warm the cockles of your heart. Oh, these are equally yummy during the spring and summer.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 50 Minutes
Servings: 12

1/2 cup dried currants or raisins
2 tablespoons Kahlua® liqueur
2 teaspoons cold strong coffee
4 ounces Choclatique Ebony Bittersweet Chocolate Dark Chocolate
2 ounces Choclatique Midnight Unsweetened Baking Chocolate
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 eggs at room temperature
3/4 cup sugar
2 teaspoons pure vanilla extract
1 cup Choclatique Dark Chocolate Chips


  1. Preheat oven to 350ºF.
  2. Line 2 baking sheets with parchment paper sprayed with pan release.
  3. Combine the currants, coffee liqueur and coffee in a small saucepan; bring to a simmer over medium heat and remove from heat immediately.
  4. Combine the bittersweet chocolate, unsweetened chocolate, and butter in a bowl and heat in a microwave oven set on medium at 15 second intervals stirring just until the chocolate melts. Be careful not to burn. Set aside.
  5. Stir together the flour, baking powder, salt, cinnamon, black pepper, and cayenne pepper in a bowl; set aside.
  6. In a separate large mixing bowl, whisk the eggs and sugar together until light and fluffy and pale yellow in color, about 5 minutes. Add the vanilla extract; stir.
  7. Beat the melted chocolate into the egg mixture until well combined.
  8. Pour the currants and chocolate chips into the mixture; then fold in the flour mixture and stir until evenly combined.
  9. Scoop 2-tablespoon (or use a 340 scoop) portions onto the prepared baking sheets with enough space between so they do not run together—they will spread on the sheet.
  10. Bake until barely set, about 12 minutes.
  11. Allow to cool on the sheets until they set slightly, about 5 minutes, before transferring to a rack to cool completely.

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Thursday, March 1st, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

WikipediaSimplicity, as defined by Wikipedia, is the state or quality of being simple. It usually relates to the burden which a thing puts on someone trying to explain or understand it. Something which is easy to understand or explain is simple, in contrast to something complicated. Something is simple or complex depending on the way we choose to describe it.

In my book, I share a series of my philosophies—Box-top Wisdom. Here is one that fits especially well during these hectic times. ”I subscribe to simplicity when it allows mankind to spend his or her valuable time improving humanity, inspiring youth, preserving the family & raising our consciousness for the foods provided by the Creator.”

So I’m taking it to heart. Rather than talk about a lot of the technical aspects of chocolate or our crazy politicians that make me see red, I thought I would introduce you to some delicious, new, easy-to-make recipes that require the ingredients you probably already have available in your own pantry or you can find on our website.

In some cases, simplicity can be used to imply beauty, purity or clarity. And, that is the essence of the Old Fashioned Cheesecake recipe referenced below. All things being equal, the simplest cheesecake is the most likely to be the best. By living a simple lifestyle, you don’t have to deny yourself the niceties such as chocolate and cheesecake. So pull out your mixer and begin.

The ChocolateDoctor’s Old-Fashioned Chocolate Cheesecake

Chocolate CheesecakeI was once told that you should never serve cheesecake of chocolate with a seafood dinner. This admonishment never stopped the owner of the famous Palm Restaurant in New York City. They always had a great New York Cheesecake and something chocolate on the menu. When I opened the original Fanny’s Fish Market in Foster City I figured, “What the heck—go for it” and went for them both. Here is the simplest and most delectable cheesecake in my recipe box that goes well with everything even as a great dessert after a fish or lobster dinner.

Total Time: 2 hours 15 minutes (lots of waiting time)
Prep Time: 15 minutes
Bake Time: 50 to 60 minutes, plus 60 minutes resting time
Cooling Time: 12 to 24 hours

Serves 12 to 16


9 oz. (1 box) thin chocolate wafers, finely crushed
1/2 cup salted butter, melted
1 cup heavy whipping cream
2 cups (12 ounces) Choclatique Dark Chocolate Chips
1/4 cup granulated sugar
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
16 oz. cream cheese, softened
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup heavy whipping cream, whipped
2 tablespoons Choclatique Dark Chocolate Curls


  1. In a large bowl, combine chocolate wafer crumbs and butter. Spray the bottom of a 10-inch springform pan with flavorless vegetable spray. Pat firmly into a 10-inch springform pan, covering the bottom and 3-inches up sides. (You can use the back of a spoon or a drinking glass to squeeze the crust into every nook and cranny.) Chill.
  2. Preheat oven to 300º F.
  3. Heat the cream in a microwave oven (do not boil). Pour the hot cream over the chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Set aside.
  4. In a large bowl, cream the sugar and cocoa powder with the cream cheese beating until creamy. Add the eggs, one at a time, beating well after each addition. Add the chocolate mixture and vanilla, mixing until blended. Pour into the prepared crust.
  5. Bake at 300º F. for 50 to 60 minutes. The filling should be slightly jiggly. Don’t worry, the cake will firm up when chilled.
  6. Turn the oven off. Let the cheesecake stand in the oven with door ajar for about 1 hour. Remove, cool completely.
  7. Chill the cheesecake for 12 to 24 hours. When ready to serve, remove the cheesecake from the springform pan. To finish, decorate the edges of the cheesecake with whipped cream and sprinkle with chocolate curls.

ChefSecret: To make an extra smooth cheesecake wrap the bottom of the springform pan with plastic wrap and foil to prevent leaking during baking before filling with the cake batter. After filling put the springform pan in a large roasting pan and set it on the extended middle rack of the oven. Pour enough boiling water into the roasting pan to come about halfway up the sides of the cheesecake pan; the foil and plastic wrap will keep the water from seeping into the cheesecake. Bake at 325º F.

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Fast and Frivolous

Wednesday, February 22nd, 2012
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

While Representative Darrell Issa (R. California) and US Attorney General Eric Holder are arguing over the failed Fast and Furious gun-running fiasco, I have been working on a series of Fast and Frivolous chocolate recipes that will knock your socks off.

Nothing could be sweeter or faster than this. This is the fastest mug in the west and is number one on the Top Ten Most Wanted list. I guarantee that neither the FBI nor the Department of Justice will interfere with your chocolaty dessert mission. It would be a crime not to serve it.

The ChocolateDoctor’s Fast and Frivolous Chocolate Mug Cake

There isn’t a dessert you can make that will be ready faster than this. It’s so easy you can make one every night to order. And, the orders will be coming in.

Fast and Frivolous Chocolate Mug CakeTotal Time: 5 minutes
Prep Time: 2 minutes
Cook Time: 3 minutes

Serves: 1 to 2 People


4 tablespoons all-purpose flour
4 tablespoons granulated sugar
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1 large egg beaten
3 tablespoons whole milk
3 tablespoons salted butter, melted
3 tablespoons Choclatique Dark Chocolate Chips
1/4 teaspoon pure vanilla extract
1 large coffee mug


  1. Add the flour, sugar and cocoa into a mug and mix well.
  2. Add the egg and mix thoroughly.
  3. Pour in the milk and melted butter and mix well.
  4. Add the chocolate chips and vanilla extract and mix again.
  5. Put the mug in the microwave and cook for 3 minutes on high.
  6. The cake will rise over the top of the mug, but don’t be alarmed. Allow to cool a little and tip out if desired.

EAT! This can serve two people, but will also serve one if you are an only child and you don’t like to share.

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