1 tablespoon
neutral oil (you can use butter if you prefer the flavor)
1 tablespoon
milk of your choice (I used almond milk)
1 tablespoon
sugar
1/8 teaspoon
vanilla extract
3 tablespoons
all-purpose flour
1/8 teaspoon
baking powder
1 pinch
kosher salt
1/4 cup
raspberries
Directions
In a microwave-safe mug, combine the white chocolate and the oil. Microwave for 30 seconds to 1 minute, until chocolate is melted. Stir to combine completely.
Stir in the milk, sugar, and vanilla. Then stir in the flour, baking powder, and salt until everything is completely combined. (If it feels a bit thick, add in some more milk. If it feels too runny, add in a bit more flour. You want it to be like a simple cake batter.) Stir in the raspberries reserving 3 for garnish.
Microwave the cake for 90 seconds. Take it out and check if it’s done. Too gooey? Pop it back in for 30 second intervals until it’s just how you like it. Top with remaining 3 raspberries and any leftover white chocolate shavings.
This was super easy and perfect for a cold day. I subbed two Lindt chocolate balls and frozen berries. The cake didn’t really rise, but that might have been a result of my frozen raspberries. It was delish anyway!
I was afraid this would be too sweet but the taste was perfect. I used sour cherries and would have liked more of them. The one mistake I made was to use coarse salt, because it was right there, and it did not have time to dissolve completely and mix in evenly.
Oh no! Did you use white baking chips or white chocolate? I don't have an exact weight on the chocolate and usually just eyeball it. But if you used chips, the added stabilizers might have affected the texture of the cake. That said, it might have just been overcooked. It usually takes the full 90 seconds in my microwave for the cake to be cooked through, but you might start with 30 seconds and go from there.
I think the phrase 'no criticism of THE recipe' was what you meant there Leslie. I have a list of local adult english courses in the US if you want any help :)
Hey Julia! It's just a matter of how they melt. White baking chips typically contain partially hydrogenated oil (usually palm kernel oil) and no cocoa butter, which makes it harder for them to melt together with the oil, and then makes them recrystallize into firm bits instead of staying melty.
See what other Food52ers are saying.