Cocoa and coconut mug cakes in the oven

If you like uncomplicated baking, today's recipe is ideal. These are coconut and cocoa mug cakes (a winning combination!) that Beatriz, author of To Be Gourmet , has prepared in a traditional way: mixing the ingredients in a bowl and baking the mug cakes in the oven. I encourage you to try them, the result is a delicious cake with a very original presentation.

I've been seeing the famous mug cakes in magazines, books and on the internet for a while now. It turns out that their appeal seems to lie in the fact that they are individual cakes whose dough is made inside the same mug by stirring the ingredients with a fork and then baked in the microwave in about five minutes.

It seems that everything is an advantage, but these desserts or quick snacks do not stand the test of time with the same dignity as a traditional cake, that seems to be clear; although on the other hand, they are very popular with children, and very attractive and original as a presentation.

So if the problem is the microwave issue, let's make them in the oven with containers likeEmile Henry's ramekins , which are perfectly suitable for withstanding high temperatures (they are also suitable for microwaves, of course). And since we're mixing, frankly I prefer to mix 8 mug cakes at once than one by one, so let's do this step the traditional way too, and although the method is clearly not the same, we're going to call these cakes in a cup or glass mug cakes because that's literally what they are...

I have used coconut oil instead of butter because it has magnificent health properties, helping, among other things, to maintain cholesterol at optimal levels.

Emile Henry Ramekins No. 8 , Bérard Flour Scoop and Round Board Master Class

Ingredients (for 8 mug cakes)

• 5 large eggs
• 250gr of sugar
• 250gr of La Tourongelle coconut butter * (coconut oil)
• 200ml of liquid cream 18%MA
• 250gr of flour
• 1 envelope of yeast
• 250gr of chocolate powder
• Icing sugar for sprinkling
• Pecans for garnish

*By coconut butter we mean coconut oil, which in its natural state (unheated) is solid and looks like butter.

Preparation

1. In a bowl, beat the eggs with the sugar using a whisk .
2. Add the coconut oil and the liquid cream and continue beating until you get a homogeneous mixture.
3. In another bowl, put the flour (previouslysifted ), the baking powder and the chocolate powder and mix them.
4. Little by little we add these dry ingredients to the previous mixture.
5. Pour the batter into each ramekin, leaving a couple of centimetres from the top edge.
6. Preheat the oven to 180º, place the ramekins in and leave them for about twenty minutes.
7. We wait for the container to cool and decorate with icing sugar and pecan nuts.

La Tourongelle coconut butter , Emile Henry ramekin set no. 8 , De Buyer copper saucepan and Master Class round board

To make these individual biscuits, it is not necessary to grease the container, and if the diner prefers, they can easily remove them from the ramekin and place them on a plate with a fork or spoon. They come out of the moulds themselves!

Beatriz