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Add a photoChocolate indulgence that is super fast and easy to make.
Ingredients
- 2 eggs
- 10 tbs Demerarra sugar
- 12 tbs cream
- 12 tbs oil
- 2 tbs cocoa (or 2 ribs melted chocolate)
- 1/4 tsp salt
- 12 tbs flour
- 1 baking powder
- 4 tbs milk
- 1/4 tsp rum essence
- 100g fig jam
Directions
- Whisk eggs with sugar.
- Add cream, oil, cocoa or melted chocolate, stir and combine until smooth.
- Add salt and baking powder to flour, stir.
- Gradually sift flour into the egg mixture, mix and combine until smooth.
- Brush with oil suitable microwave proof dish, 20cm in diameter.
- Pour the cake mixture into the dish, bake in MWC on MAX for 5 minutes.
- Leave the cake in the dish for 5 minutes to cool down.
- Remove the cake from the dish, soak with milk and rum and spread jam on top of it, OR remove the cake from the dish, soak with milk and rum, slice it in half, spread jam on the lower layer, cover with top layer, and coat it with some more jam if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 465 | 80% |
| Total Fat 52.64g | 66% |
| Saturated Fat 9.44g | 38% |
| Trans Fat 1.05g | |
| Cholesterol 124mg | 41% |
| Sodium 201mg | 8% |
| Potassium 131mg | 4% |
| Total Carbs 21.88g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.08g | 1% |
| Protein 7.39g | 12% |
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