Dark chocolate mug cakes

Created by

  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy
level 1

You don't need highly complicated desserts to amaze your guests. This recipe is all about simple ingredients and great presentation. We decorated the mugs with Mini Chocolate Crispearls™ and Chocolate stars, but feel free to choose any item out of our decorations range. The Power 80 chocolate used in the cake delivers the necessary energy boost.

Recipe components

Callebaut® ingredients

Mug cakes

IngredientsPreparation

Melt together. 

  • 200g
    sugar
  • 250g
    whole egg(s)
  • 60g
    flour

MIx in. 

Mix in and bake in a mug at 170°C for 12 minutes.

Mascarpone Chantilly

IngredientsPreparation
  • 500g
    cream
  • 250g
    mascarpone
  • 75g
    sugar
  • 1pod(s)
    vanilla

Whip together. 

Finishing and assembly:

IngredientsPreparation
  • Q.S.
    Chocolate Stars Dark
  • Q.S.
    Chocolate Stars Milk
  • Q.S.
    Chocolate Stars White
  • Q.S.
    Crispearls™ Dark

Arrange a dollop of mascarpone chantilly on top of the mug cakes. Decorate with Chocolate Stars and Mini Chocolate Crispearls™.