Chocolate Now!
Ingredients
- 4 tbsp unsalted butter
- 2 oz Ghirardelli bittersweet chocolate (divided)
- 1/4 cup sugar
- 2 eggs
- 2 tbsp Ghirardelli unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
Instructions
- Prep Like a Pro: - In a small bowl, whisk together the flour and baking powder. Set it aside like a responsible sous chef.
- Chocolate Meltdown: - In a microwave-safe bowl, combine 1 oz of the bittersweet chocolate and the butter. Microwave in short bursts, stirring frequently, until melted and smooth. (You don’t want to overheat it—chocolate is sensitive like that.)
- Batter Up: - Whisk in the sugar, eggs, cocoa powder, vanilla, and salt into the melted chocolate mixture. Mix until smooth and chocolatey—resist the urge to eat it straight from the bowl.
- Add the flour mixture and stir until no dry spots remain.
- Divide and Conquer: - Pour the batter evenly between two microwave-safe mugs. They’re about to become your personal chocolate delivery vehicles.
- Nuke It, Stir It, Love It: - Microwave the mugs on 50% power for 45 seconds.
- Stir each mug a few times to ensure the batter cooks evenly. (Think of it as chocolate zen.)
- Microwave again for 45 seconds at 50% power.
- Chocolate Surprise: Divide the remaining 1 oz of bittersweet chocolate between the two mugs. Press the chocolate pieces into the center of the batter—it’s your hidden treasure.
- Microwave for a final 35 seconds on 50% power.
- Patience, Grasshopper: Let the mugs rest in the microwave for 2 minutes. This is the hardest part, but it’s crucial for the chocolatey magic to set.
Notes
Grab a spoon and dive in. No plates, no mess—just you and the chocolate. (Sharing is optional, but why would you?)