I used to love Betty Crocker Warm Delights, specifically, the Molten Chocolate Cake. Actually, I still do. I just can’t have them anymore. You mix a little water with the cake batter in the little bowl, squeeze the packet of hot fudge over the top, nuke for about 45 seconds … and voila! You have a bowlful of chocolaty goodness to enjoy when PMS rears its ugly head.
Unless you have to give up gluten, which means the end of all that chocolaty goodness.
Unless you are me. Or someone very much like me—determined to replace as many ‘real’ foods as possible with gluten-free equivalents. But individual Molten Chocolate cakes? I didn’t see that ever happening. And certainly not something as easy to make as Ms. Crocker came up with.
But I was wrong.
A few days ago I tried a recipe I found on the Better Batter Facebook page. It was for a gluten-free chocolate chip cookie in a mug that you make in the microwave. In a coffee mug. And boy, was it good!
Unfortunately, it made me miss the Warm Delights even more. And that’s a good thing with me. It sent me on a search and
destroy discover mission. A successful mission.
I found, at the Table For Two website, a recipe for chocolate cake in a mug. No, it’s not a gluten-free website, but I figured I could swap out the regular flour for my Better Batter flour and hope for the best. I mean seriously hope for the best because this sucker didn’t have so much as a drop of egg in it.
On one hand, that’s great. By now, you all know I hate the eggy texture of so many sorry excuses for baked goods that I’m stuck with. But the eggs are what help it hold together, so who knew how this cake would turn out.
It was only 1/4 cup of flour though, and I was willing to take the risk. And boy am I glad I did!
I used a bowl instead of a mug. Warm Delights nuked up in a bowl, and I was having a bowl! Once the batter was mixed up, I dropped some globs of hot fudge around the top, set the timer for about 75 seconds, and crossed my fingers, and waited.
One thing I found out in a hurry… Maybe it’s because Warm Delights ‘bakes’ up in a thin, disposable plastic bowl, but after letting my gluten-free version set for 2 minutes … it was still REALLY hot! So word of caution should you give this recipe a try … wait like 5 minutes. Maybe even ten. There’s a huge difference between warm and make-your-taste-buds-cry hot.
Next time, and yes—there will be a next time—I’m going to use the optional third tablespoon of sugar. Just a tad bit sweeter and I don’t think you could tell the difference between the homemade version and the original from Betty Crocker. The texture was the same. The flavor was almost the same. And it was almost as easy as the little mix … with no box, bowl, or packet materials to muck up a landfill.
If you’re a fan of Warm Delights, especially the Molten Lava Cake, here you go. It might not look particularly appetizing with the melted globs of hot fudge, but trust me. It’s good. Really good!
***Just a quick note here. I made another a few minutes ago and I think I prefer it with just 1 tablespoon of cocoa.
Sounds mighty scrumptious. I can’t do gluten anymore either. Just goes to show where there’s a will, there’s a way!
It sure does! And this time, the will made it worth it. 🙂