Pastel de Chocolate sin Hornear en Taza

Name: Pastel de Chocolate sin Hornear en Taza
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1 servings
Ingredients: 4 tbsp harina para todo uso; 4 tbsp azúcar granulada; 2 tbsp cacao en polvo sin azúcar; 0.25 tsp polvo de hornear; 1 pinch sal; 1 huevo; 3 tbsp leche entera; 3 tbsp aceite vegetal; mantequilla derretida; 0.5 tsp extracto de vainilla; 2 tbsp gotas de chocolate semi-dulce u oscuro; gotas de chocolate oscuro; 1 tbsp azúcar en polvo para espolvorear; 1 small scoop helado de vainilla

Postre5 min1 porcionesFácil

Sobre esta receta

Un pastel de chocolate rico y esponjoso hecho completamente en el microondas — sin necesidad de horno. Listo en menos de 5 minutos, este postre individual es profundamente chocolatudo, húmedo y satisfactorio. Perfecto para antojos de medianoche o cuando necesitas un postre rápido. Con solo un puñado de ingredientes básicos de la despensa y una taza, es el remedio de chocolate más confiable y sin complicaciones.

Instrucciones

1
Choose a large microwave-safe mixing bowl — at least 12 oz capacity. This is important so the batter has room to rise without overflowing.
2
Add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt directly to the mixing bowl. Use a fork to whisk the dry ingredients together until fully combined with no cocoa lumps.
3
Crack in the egg, then add the milk, vegetable oil (or melted vegetable oil), and vanilla extract. Mix everything together with a fork, stirring from the bottom up, until the batter is completely smooth. Scrape the sides and bottom of the mixing bowl to make sure no dry all-purpose flour is hiding.
4
If using semisweet chocolate chips, stir half into the batter, then scatter the rest on top for extra melty pockets of chocolate.
5
Microwave on ^[HIGH] for 60–90 seconds. Start checking at 60 seconds — the cake is done when the top is just set and no longer wet or shiny in the center. It's okay if it looks slightly underdone; it will continue cooking from residual heat and stay fudgy. Avoid overcooking, which makes it rubbery.
6
Let the mixing bowl sit for 1 minute before eating — it will be very hot. Dust with powdered sugar or top with a scoop of vanilla ice cream if desired. Eat directly from the mixing bowl.

Pastel de Chocolate sin Hornear en Taza

Postre5 min1 porcionesFácil

Sobre esta receta

Instrucciones

1
Choose a large microwave-safe mixing bowl — at least 12 oz capacity. This is important so the batter has room to rise without overflowing.
2
Add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt directly to the mixing bowl. Use a fork to whisk the dry ingredients together until fully combined with no cocoa lumps.
3
Crack in the egg, then add the milk, vegetable oil (or melted vegetable oil), and vanilla extract. Mix everything together with a fork, stirring from the bottom up, until the batter is completely smooth. Scrape the sides and bottom of the mixing bowl to make sure no dry all-purpose flour is hiding.
4
If using semisweet chocolate chips, stir half into the batter, then scatter the rest on top for extra melty pockets of chocolate.
5
Microwave on ^[HIGH] for 60–90 seconds. Start checking at 60 seconds — the cake is done when the top is just set and no longer wet or shiny in the center. It's okay if it looks slightly underdone; it will continue cooking from residual heat and stay fudgy. Avoid overcooking, which makes it rubbery.
6
Let the mixing bowl sit for 1 minute before eating — it will be very hot. Dust with powdered sugar or top with a scoop of vanilla ice cream if desired. Eat directly from the mixing bowl.