Buy all ingredients right below the recipe
Ingredients for the Dough
- 15 g spelt wholemeal flour
- 10 g baking cocoa
- 1 tsp baking powder
- 1 tsp coconut oil (melted)
- 2 tsp cane sugar
- 2 egg whites (room temperature)
- 25 g dark chocolate (min. 80% cocoa)
- 1 pinch salt
For Garnishing
- 1 tbsp sour cream
- 1 handful mixed berries (fresh or frozen)
Preparation & Melting Chocolate
- 1Preheat the oven to 180 °C top/bottom heat.
- 2Carefully melt the dark chocolate in a double boiler and then let it cool for about 5 minutes. The chocolate should be liquid but no longer hot (lip test: it should feel pleasantly warm).
- 3In a small bowl, mix spelt wholemeal flour, baking cocoa, and baking powder and set aside. Grease an oven-safe mug with a little melted coconut oil and sprinkle with a little cane sugar.
Prepare Dough & Bake
- 1Beat the egg whites with a pinch of salt in a tall container with a hand mixer until very stiff. The meringue is ready when firm peaks remain when the beaters are pulled out. Transfer the meringue to a mixing bowl.
- 2Carefully fold the cooled, liquid chocolate into the meringue with a spatula until a uniform, airy mixture is formed. Then gently fold in the flour mixture as well.
- 3Fill the dough into the prepared mug. Wipe the rim of the mug clean so that the cake can rise evenly. Bake in the preheated oven at 180 °C for exactly 18 minutes.
- 4Let the finished mug cake cool briefly and garnish as desired with a dollop of sour cream and berries. Enjoy warm!
Tip
For a particularly intense aroma, you can briefly cook the berries in a pot with a little water until they slightly break down, and serve them as a warm compote over the cake.
