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Seven-minute chocolate cake

Recipe from: 6/1/1997 12:00:00 AM
Ingredients 12
Servings 20


  • CAKE
  • 500
    cake flour
  • 20
    baking powder
  • 30
  • pinch salt
  • 250
  • 3
    extra-large eggs
  • 125
  • 250
    boiling water
  • strawberry jam
  • stiffly whipped cream
  • glacé cherries


Spray a 2-litre plastic ice cream container with nonstick spray. Line the bottom with a double layer of paper towelling. Sift together the cake flour, baking powder, cocoa and salt in a large mixing bowl. Add the sugar and mix. Whisk together the eggs, oil and boiling water and add to the dry ingredients. Beat until well blended. Turn the batter into the prepared ice cream container, spreading it evenly. Place on an upturned saucer in the microwave oven and microwave for 7 minutes 30 seconds on 100 percent power or until the cake shrinks from the sides of the container. Leave for 10 minutes before turning out on to a wire rack to cool completely. Cut the cake into squares. Spread with strawberry jam and decorate with cream rosettes and glacé cherries, if desired. Tested in a 600 W microwave oven. Makes 20 squares.

Read more on: dairy  |  microwave

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