3 Minute Chocolate Cake in a Mug

Chocolate Lovers Now Have a 3 Minute Chocolate Cake in a Mug

Ok, so I was working some emails when a friend of mine sent me this recipe she got on 3 minute chocolate cake in a coffee mug. Seemed a little unbelievable to me but as I like to say curiosity got the best of me on this one. If it works then how dangerous is it that you can have a chocolate cake in just 3 minutes?

So here are the instructions:

4 tablespoons flour

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips(optional)

a small splash of vanilla essence

1 coffee mug

Add dry ingredients to mug, and mix well

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla essence, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Pate de figado de frango

3 partes de figado de frango
1 parte manteiga
1/4 parte Cognac ou outro licor ( pra flambar)
Sal, temperos a gosto - os mais comuns sao: pimenta do reino preta, verde e vermelha ,mace ( nao sei o nome ai no Brasil), noz moscada, tomilho, alho em po.
Opcional: trufas, alho ou funghi porcini

Como fazer:Limpe os figados, retire sempre aquela parte verde que tem neles ou qualquer veias,gorduras ou arterias. Derreta a manteiga ate que comece a dourar (a manteiga fica amarronzada na frigideira) e frite os figados rapidamente ate que dourem e caramelizem por fora, mas por dentro ainda continuem rosados. Coloque-os no liquidificador (mas nao ligue ainda). Na mesma frigideira, frite o alho, funghi porcini e as trufas (opcionais). Retire a frigideira do fogo ( nao deixe perto da chama). Coloque o conhaque, leve de volta ao fogo e flambe , raspando do fundo da frigideira qualquer pedacinho que fique l'a ( ali e' que estara' o sabor!). Coloque tudo no liquidificador e bata at'e ficar um creme pastoso e rosado. Prove ( para testar o sal e os temperos), Coloque em forminhas redondas de vidro ou forma propria retangular para pate/terrine. Derreta mais um pouco da manteiga e cubra sobre o pate, aprox. 3mm. Guarde coberto com filme na geladeira , dura 2 semanas, ou congele as forminhas individuais. Sirva em temperatura ambiente. A manteiga que fica por cima serve principalmente pra nao deixar o pate ressecar.

Pao de Queijo

Pao de Queijo, courtesy of Chef Mario Cassini.

INGREDIENTS:1 kg fine sour cassava flour (Povilho Azedo). Also known as tapioca starch.2 cups of milk1 ¼ tablespoon salt1 cup of vegetable oil or butter2 cup grated cheddar cheese and ½ cup Parmesan cheese5 medium sized eggs

PREPARATION:Sift flour into bowl. Mix in cheese. Warm up milk in a pot, with oil and salt. Bring to a simmer. Pour warm milk into the bowl with the cheese and flour mix. Pour small amount of milk at a time and until the flour becomes very lumpy. Let it sit for a few minutes. Add the eggs, one or two at a time, mixing well by hand, until a smooth texture is achieved. Add milk if the dough is not soft enough. Let dough sit for ½ hour. Shape the dough into little balls (the size of a loonie) by rolling in your hands. Place on a well greased baking sheet (or on baking sheet with parchment paper). Top balls with some grated cheddar cheese to add a golden colour once baked. Bake in oven preheated to 350 degrees until slightly golden.

TIPS:Let dough rest after mixing by hand.Place balls at least ¼ inch apart on baking sheet. They will grow to twice their original size.The size of the eggs matters. If you use large eggs you can likely use less eggs- check for smooth dough consistency and adjust accordingly.Preheat oven to 350 degrees. Time of baking is approximately 12 – 15 minutes.