My love for sweet treats is a problem. Some days I win my war against chocolate cravings and some days I don’t.

Yesterday I didn’t want to indulge in chocolate, so instead I made microwave cakes in ramekins and drizzled it with a Skinny Nomu Hot chocolate glaze. It was perfect! My sweet tooth was satisfied and so was my mum. From start to finish, these tiny cakes took less than 5 minutes to make.

Ingredients

3 tablespoons coconut flour/Gluten-Free flour (I used Gluten-Free Flour)

1 tablespoon golden flaxseed flour (I used teff flour)

2 large eggs at room temperature

1/8 tsp salt

1/2 tsp baking powder

1 tbs cocoa powder

1/4 cup milk

1/2 cup xylitol or 10 sachets of any sweetener of your choice (I used equi-sweet)

1/2 tsp vanilla essence

4 blocks of Lindt Dark Chocolate 85% (cut up into tiny pieces)

Method

1. Mix dry ingredients with a whisk

2. Using the same whisk, mix wet ingredients

3. Combine the two, add sugar and chocolate. Mix with a spoon until smooth.

4. Spray two ramekins with Spray-And-Cook and divide the batter into them both.

5. Microwave for 1 minute and 30 seconds. The cakes will have an amazing rise but it will sink a bit when it finishes baking.

6. For the drizzle, use 1 tbs of Skinny Nomu Hot Chocolate and mix it with a tiny amount of water. Poke the cake with a fork and pour the hot chocolate syrup over the cake.

7. Dust lightly with icing sugar or coconut.