Gianduja hazelnut and cocoa mug cake
The taste of gianduja in a light, gluten-free mug cake.
Open in the appPer serving
- Calories
- 279 kcal
- Protein
- 11.5 g
- Carbohydrates
- 34 g
- Fat
- 12.5 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Hazelnuts10 g
- Rice flour20 g
- Unsweetened cocoa powder6 g
- Eggs1
- Reduced-fat milk40 ml
- Sugar10 g
- Baking powder2 g
Contains: lactose, nuts, eggs,
Method
- Toast the hazelnuts in a dry small pan over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden; let them cool slightly and chop very finely.
- In a large microwave-safe mug mix the hazelnuts, rice flour, cocoa, sugar and baking powder.
- Add the egg and the milk and work with a fork until you have a smooth cream.
- Microwave at 800 W for 80 seconds, until the cake has risen and the top is dry.
- Let it cool for 1 minute before eating.
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