Low-FODMAP dessert · 15 min · serves 2
Molten Dark Chocolate Mug Cakes with Flaky Salt
A real dessert, not a consolation prize: gooey-centered chocolate cakes built around an honest 30g of dark chocolate each, ready faster than the kettle boils. Flaky salt and a few berries make it feel restaurant-plated.
Ingredients
- •60g, chopped dark chocolate (85% cocoa)30g per serving — the portion where dark chocolate stays low-FODMAP
- •2 tbsp butterbutter is virtually lactose-free; swap for coconut oil if you prefer dairy-free
- •3 tbsp maple syrup
- •1 egg
- •2 tbsp lactose-free milk
- •3 tbsp rice flour
- •1 tbsp unsweetened cocoa powder
- •1/2 tsp vanilla extract
- •1 pinch fine salt
- •for finishing flaky sea salt
- •a small handful strawberries or raspberrieskeep raspberries to about 10 per serve
Method
- 1Melt 40g of the chocolate with the butter in a bowl in short microwave bursts, stirring until smooth.
- 2Whisk in the maple syrup, egg, milk, and vanilla until glossy.
- 3Stir in the rice flour, cocoa powder, and pinch of fine salt just until no dry streaks remain.
- 4Divide the batter between two mugs or ramekins and press the remaining 20g of chopped chocolate into the center of each — that's your molten core.
- 5Microwave one at a time for 60–75 seconds, until the top is set but the middle still jiggles slightly; do not overcook.
- 6Rest 1 minute, then top with flaky salt and berries and eat warm with a spoon.
🧮 Stacking: Dark chocolate is portioned at its 30g-per-serve cap, so don't stack it with more chocolate, cocoa drinks, or other sweets in the same sitting.
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