Mexican chocolate mug cake

Mexican chocolate is a coarse, sweet, cinnamony disk used to make Mexico's traditional hot chocolate, and the savory sauce called mole. The flavor is superb, but it is not meant to be eaten ot of hand, because the sugar is gritty and undissolved. It is available in most supermarkets and Mexican markets, nit of you can't find it, simulate it by adding 1/8 tsp of cinnamon to 1/4 cup of semi sweet chocolate chips.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Unsalted butter : 2 Tbsp
Mexican chocolate, chopped : 1/2 wheel
Egg : 1 large
Milk : 3 1/2 Tbsp
Vanilla extract : 1/4 tsp
Brown Sugar : 1/4 cup packed
Unsweetened cocoa powder : 2 Tbsp
All purpose flour : 2 Tbsp
Baking soda : pinch
Kosher salt : pinch

Method :

Combine the butter and Mexican chocolate in a large mug.
Microwave for 30 to 60 seconds until melted.
Whisk with a fork to combine, then whisk in the egg.
Stir in the milk, vanilla, brown sugar, and cocoa.
Add the flour and salt.
Beat the batter until smooth.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, crema, caramel sauce, cajeta, shaved chocolate, a dusting of ground cinnamon, or chopped peacans.

Note : If you are simulating Mexican chocolate by adding cinnamon to chocolate, be sure to pick the right cinnamon. There are actually tow types of bark sold as cinnamon; cassia, which is very hard, and difficult to break or grind, and cinnamon ( sometimes called Mexican cinnamon), which is very brittle. Most ground cinnamon sold in the United States comes from cassia bark. But true cinnamon is the one used in Mexican chocolate. It has a spicier flavor. like the "red-hot" candies, and it is readily available in sticks at Mexican markets. It is very easy to pulverize in a coffee grinder or mortar.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!