Chocolate cake in the microwave

[Vei]

Vei, I will definitely try) as soon as we buy a new oven) after reading several topics about biscuits, I realized that temperature is one of the main factors for a successful biscuit. And on the current oven, there is not a thermometer inside, and the scale on the regulator is simply marked with numbers from 1 to 9. there are no instructions for a long time, so while I’m in micro) and my gossip and nephew need cakes by December 18)

I also love this recipe for its simplicity, speed and taste.
I made a housewarming cake, but in the process of creating it, the event was canceled. I wanted to make it look like a house. So he was left without a roof.

Nothing, so ate. Here's how many times I am convinced that the simpler the recipe, the tastier. I forgot where the cream came from (in my opinion, from some kind of cake recipe, I didn't find it in the creams) Cream, sour cream and whipped powder. Very tasty and simple.

Virgin, I ruined the biscuit! I poured unrefined oil! It is certainly not rustic, and I only heard the smell in baked goods. Throw it out? Or will it mask with a cream? What do you think?

[Barbara]

Barbara, will not disguise, I somehow also missed, but this was the first trial for the house, everyone felt the aftertaste and did not like it ... Unless to process it into potatoes, with cognac or something else fragrant with a strong aftertaste

[NataST]

NataST, OK thanks. It was a cake for the house, but still it is not hot to eat.

[Barbara]

Barbara, I agree with Natasha. The smell and taste will be felt, whatever you add.
In general, everything is very individual.
I hate homemade oil (with the smell of seeds). And not only in baked goods, but also in salads. Therefore, I will feel this smell in any form. Those who are favorable to the smell of butter may be tolerant of it in baking.

[Barbara]

Barbara, I agree with Natasha. The smell and taste will be felt, whatever you add.
In general, everything is very individual.
I hate homemade oil (with the smell of seeds). And not only in baked goods, but also in salads. Therefore, I will feel this smell in any form. Those who are favorable to the smell of butter may be tolerant of it in baking.

I am very supportive of such butter, and I just adore it in some salads, but I couldn’t eat in baked goods even in not sweet ones, and I’m not talking about cake at all, but everything is really individual.

Yes, I love this kind of butter in salads and with potatoes. But it’s some kind of wonderful, when lila, it didn’t smell, only heard in baked goods. In short, they are to blame for not keeping suspicious oil in the refrigerator. I bake this from my relatives.

I got this way too many times, now I use Sloboda with a green cap and I don't know any problems. And then so many biscuits were "etched" with butter, which before baking did not smell of anything, and after baking from somewhere, as if by magic, suddenly a smell was taken.

Therefore, I always use corn oil.

Liz, doesn't it smell at all? To me it is so disgusting in its own way ... or I confuse with rapeseed ...

[Ilona]

Ilona, corn doesn't smell at all.

Girls, and no one tried to make cupcakes in microwave according to this recipe?

I’m going to do it, but I haven’t done it yet. If you do, then sign off what happened and how much.

yeah ... so far I have asked an emergency question. And then they ordered me 18 pieces for tomorrow, and today I have to ride around the polyclinics all day long.

I've tried it. In a cup. For 1 egg, 4 tablespoons. 3.5-4 minutes. And in silicone molds she burned nafiK. There you probably need to try to reduce the power.

And I even plan on paper.

Well, I don't know, maybe it's better not to risk it and bake in the oven?

[valvery,]

valvery, , Valentine thanks for the cake recipe. I bake it throughout the year, always happy with the result. And my mother got hooked on this biscuit. Just in time for her arrival, I baked with slight changes - instead of cocoa, I added chocolate chips and nuts. Soaked the cakes with cherry compote. The cream is also in the microwave, my favorite custard sour cream.

and I began to bake it again in a micron - so fast and good!

I liked it very much! I am waiting for the customer's feedback.

Delicious biscuit! It didn't come to the cake again, as well as the orange one! But, there will definitely be an option with a cream! Thank you!

[valvery]

valvery, super, thanks for the recipe!

Girls, and 10% cream will not go to the cream? They won't beat up at all, probably ...

[Daria]

Daria, and do not try, look for 33 and higher, in METRO there are always several options, in Auchan too

I decided to unsubscribe
I needed a rectangular biscuit blank (I made the "One" cake). I did not find one large form, took two. I put it in the micra, and after a couple of minutes I noticed that the forms caught on the walls and did not spin. As a result, the dough rose crookedly, in bumps. If someone comes in handy - do not repeat mistakes. Better to bake in turn.
I didn't buy 33% cream, I put in thick sour cream. The cream was liquid, added gelatin.
As a result, I soaked the cakes, spread them with cream, collected the cake. Yummy!!!!
The grown children are very happy! Chocolate chocolate cake came out.

I decided to take a picture of the last piece
I collected a cake with sour cream soufflé from the scraps. Also dumb !!
Thanks to the author, very tasty biscuit and simple (if baked correctly))

[valvery]

valveryThank you very much for a very convenient and quick recipe! An urgent cake was needed, and the recipe helped out! : girl_claping: Within 2 hours the cake was ready and tasted! (y) Vkuuusnoooo: nyam: In the summer, when you really don't feel like turning on the oven, this microwave biscuit is just a lifesaver!
The biscuit is very lush, juicy: girl_claping: I will only reduce the portion; I baked in a silicone mold 24cm, depth 6cm, so the biscuit strove to escape ... It rose very high! : swoon: Now I will practice just such a biscuit!

[valvery,]

valvery, Valentina, thank you very much for the biscuit, very tasty! I have had this recipe in my bookmarks for a long time, because the favorites were "Perfect" and it completely suited me. But since there is something hanging in the tabs, I still have to make it, finally baked it and it just hit me! very tender, very tasty and sooo chocolate, with sour cream custard - it's just a delight!



baked in the oven in a split ring 22 cm in diameter, temperature 180 degrees, 50 minutes.

I have another thanks to the author! : a-kiss: Baked half portion in a square shape 21x21

The biscuit was ready in 3.5 minutes
The cake turned out to be 2.5 cm high
I am very pleased with such a quick preparation of a biscuit; it always turns out airy, porous and tasty!