Molten chocolate & peanut butter mug cake
6 teaspoons, level
1 medium, mashed
1 teaspoons, level
Egg, whole, raw
1 medium, raw
Peanut Butter Powder
10 g, roughly chopped
Calorie controlled cooking spray
- Combine the cocoa powder, banana, agave syrup and egg in a small bowl.
- Rehydrate the peanut butter powder with 1 tbsp water to make a smooth paste
- Pour the batter into a 180ml capacity microwave-safe mug, then swirl through the peanut butter. Press the dark chocolate into the centre. Microwave on high* for 1 minute 20 seconds or until set around the edge and gooey in the centre.
If you don’t have powdered peanut butter, use 2 tsp reduced-fat peanut butter mixed with 1 tsp water instead.