Five-minute flourless chocolate-ginger cake

One bowl, three ingredients, five minutes, and a microwave will make you this wonderfully rich and awesomely lazy Christmassy cake. Here’s how:

1. Fill a microwaveable mug (or small bowl) about a quarter or a third of the way with sweetened dark chocolate chips or chunks. (This is a very rich cake, so do not go overboard with the chocolate!)  Melt in the microwave in 15-second increments, stirring at every interval. (You MUST stir every 15-30 seconds or so, or there will be burnt chocolate and/or a mug explosion — don’t ask me how I know.)
2. When all the chocolate is melted, crack one egg into the bowl and stir until the white, yolk, and chocolate combine. You should get a thick, glossy, brownie batter-like mixture.
3. Squeeze in pressed ginger (I used a tube from Gourmet Garden), to taste — I used about 3-4 large squirts, or about a tablespoon worth. You could probably also substitute ground ginger here. Ground nutmeg, cinnamon, cloves and/or allspice would also work well if you have them on hand. Mix well!
4. Make sure the batter is level as far as possible. Then pop the mug back in the microwave, checking at 30s, 1m, and in 15s intervals thereafter, until the cake is set.



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