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Chocolate Raspberry Ricotta Mug Cake
This Chocolate Raspberry Ricotta Mug Cake is a perfect Valentines Day treat made for your sweetheart, or a sweet anytime dessert to warm your heart and fill your stomach!
Prep Time: 5 minutes
Cook Time: 2 – 2 ½ minutes
Yield: 1; 16-ounce portion
Ingredients
- ½ cup all-purpose flour
- ¼ cup Frigo® Whole Milk Ricotta Cheese
- ¼ cup unsalted butter, melted
- 3 tablespoons white granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 ½ tablespoon chocolate hazelnut spread
- 1 ½ tablespoon raspberry jam or preserves
- ½ teaspoon baking powder
- Fresh raspberries, garnish
- Powdered sugar, garnish
Directions
In a small bowl, stir together all ingredients until thoroughly combined with no streaks of flour or baking powder remaining. Scoop batter into a 16-ounce (or larger) microwave-safe mug and gently press batter down until top is even.
Microwave on high for 2 to 2 ½ minutes. Allow to cool for a couple of minutes and top with fresh raspberries and sprinkle with powdered sugar before serving.
Note: The strength of microwaves vary. The first time you make this recipe be prepared to experiment a bit to determine the perfect length of baking time. I would start out microwaving it for 1 minute 45 seconds and, if necessary, add 15-second increments at a time from there. The center is going to be molten even when the cake is done.
