Did you know that when chocolate first came to the United States, it was more common to drink it than to eat it? In the 18th century, New Yorkers were known to grate chocolate into hot water and enjoy it as a beverage, often in the morning. That chocolaty breakfast drink (yum!) evolved into the chocolate candy bar in the mid-19th century, and chocolate has been made into all sorts of sweet treats, including mug cakes, ever since.
Chocolate-Raspberry Mug Cakes
Serves 2- 1/4 cup (1 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 4 tablespoons unsalted butter, cut into 4 pieces
- 3 tablespoons semisweet chocolate chips
- 2 large eggs
- 1/4 cup (1 3/4 ounces) sugar
- 2 tablespoons Dutch-processed cocoa powder
- 2 tablespoons seedless raspberry jam
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 10 raspberries
In a medium bowl, combine butter and chocolate chips. Heat in microwave at 50 percent power for 1 to 2 minutes. Use a spoon to stir mixture until smooth.
