Single-serving Eggless Microwave Cake with Wasabi Chocolate Ganache

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I found an eggless recipe for a microwave cake that pretty much follows the format of that fantastic cake-in-a-mug that takes minutes from mix to nommy fix.

My only substitutions to the recipe (click here for the post on Vegas andFood) was fat-free milk, olive oil and brown sugar. I also made mine in a ramekin and planned to dig into it straight from the bowl.

Single-serving Eggless Microwave Cake with Wasabi Chocolate and Coconut Milk Ganache

My search for a quick cake with instant-gratification appeal was galvanised by having on hand a ganache I made using a bar of Lindt wasabi-flavoured dark chocolate and coconut milk. I have to tell you about this pairing of flavours. The coconut does something remarkable to the tone of the wasabi. That familiar slightly fired-up sweetness is still there, but with an additional depth that takes it to places your tongue will love.

The ganache is simple to prepare. Warm up about 1/4 cup of coconut-milk (use reduced-fat for less guilt and a lighter touch) in a double-boiler. Snap in 100g of the wasabi-flavoured chocolate. Stir until the chocolate has dissolved. Remove from heat and set aside to cool.

Pour over the prepared cake and set aside a little to drizzle over the crumb as you’re eating.

Single-serving Eggless Microwave Cake with Wasabi Chocolate and Coconut Milk Ganache

Not only is this ganache a glammy way to dress up a homely cake, it makes for an addictive fruit dipping sauce.

4 Responses
  • Nanima
    September 19, 2012

    this looks so lekker.

    • saaleha
      September 19, 2012

      It was. I ploughed right through it!

  • Prixie
    September 20, 2012

    Please send me the cake recipe? 🙂 Thanks!

  • Geoff Malen
    January 24, 2013

    This is makes so much sense. I never would of it in that way. I am sooooo trying this myself!! Nice one!

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