Chocolate Mug Cake

Preparation with the Organic Chocolate Muffin baking mix

1. Preheat the oven to 165 °C convection. Open the freshness seal and pour the contents into a large bowl.
   

2. Classic Version: Add 210 ml milk, 70 ml sunflower oil (see milk and oil line on the can) and 1 egg and mix for 1 minute with a food processor, hand mixer or Thermomix (speed 5 with the spatula) until a smooth dough is formed.

   Vegan Version: Add 210 ml soy drink and 70 ml sunflower oil (see milk line on the can) and mix for 1 minute with a food processor, hand mixer or Thermomix (speed 5 with the spatula) until a smooth dough is formed.

   Tip: Instead of sunflower oil, you can also use olive oil or an oil of your choice (hazelnut, walnut, ...)

3. Fill the dough into the cup with a spoon or a piping bag until 1 cm below the rim. Attention: make sure to use an ovenproof cup.

4. The mug cakes can now be baked at 165 °C convection for approx. 25 minutes (do a skewer test*).

   Skewer test: Before taking the baked goods out of the oven, we recommend doing a skewer test. To do this, pierce the center of the cake with a thin wooden or metal skewer. When pulled out again, no liquid dough should stick to the skewer.

   Serve warm, garnished with mint pesto and strawberries.