I don’t bake. My poor daughters grew up asking when we could go to the store to buy their birthday cakes. Their father is an amazing cook. When Hanni was diagnosed as not just lactose intolerant, but “dairy hypersensitive” meaning she was unable to handle any form of dairy including casein and whey, he strove to bake extraordinary cakes to accommodate her diet. Luckily, she outgrew that. But baking has never been my forte.
So when I discovered this recipe I was thrilled, as were those around me who grew up on store-bought cookies and cakes.
1/4 cup of flour
5 tablespoons sugar
2 tablespoons cocoa powder
3 tablespoons milk
3 tablespoons vegetable oil
a dash of vanilla extract and salt
I put the liquids in a large mug first. Using a small whisk, blend in the flour, cocoa and sugar.
Microwave about 2 minutes until puffed up.
Vanilla ice cream is necessary as the concoction is molten chocolate lava!