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.
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.