Berlin (dpa) – Mug cakes could not be simpler. You prep the ingredients in a mug, bake in the microwave and eat the cake straight from the mug you started in. If you don't have the patience for traditional baking, but want a warm fluffy sponge without the clean-up, then this mini cake is just the thing. For a fluffy caramel mug cake conjured up in just minutes, baking specialist Kathrin Runge uses this recipe in one of her cookery books. Ingredients for one heatproof mug (approx. 300 ml): 4 pieces of white chocolate 1 tbsp milk or cream 1 medium-sized egg 1 tbsp sugar 1.5 tbsp neutral oil 4 tbsp wheat flour 1/2 tsp baking powder 2 soft caramel toffees or fudge Preparation: Chop the white chocolate and melt it with the milk in the microwave at around 300 watts for 30 seconds. Stir until smooth. Whisk the egg and sugar in the mug. Add the oil, melted chocolate, flour and baking powder, and mix everything together with a fork. Cut one caramel toffee into small pieces and fold it into the batter. Bake in the microwave at about 800 watts for 40 seconds. Add the second caramel piece on top and bake for another 50 seconds. Let it cool briefly and enjoy warm. The following information is not intended for publication dpa/tmn jfa yyzz n1 xlt cwg sw coh
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