Microwave Rocky Road Sponge Cakes Recipe
This recipe offers a swift method for preparing individual Rocky Road sponge cakes using a microwave. It features a tender chocolate cake base studded with walnuts and chocolate chips, topped with gooey marshmallows and a dusting of powdered sugar, making for a decadent and quick dessert.
Equipment
- 1 Digital Kitchen Scale Essential for precise measurement of ingredients in baking.
- 4 Microwave-safe Ramekins or Mugs For individual cake portions; ensure they are oven/microwave safe.
- 2 Mixing Bowls For separating dry ingredients, wet ingredients, and whipping egg whites.
- 1 Whisk For blending batter and whipping egg whites to desired consistency.
- 1 Rubber Spatula For gently folding ingredients, especially delicate whipped egg whites.
Ingredients
Main
- 100 grams walnut halves
- 150 grams 60% dark chocolate chips
- 150 grams white chocolate chips
- 50 grams dark brown sugar
- 50 grams peanut oil or walnut oil
- 50 grams all-purpose flour
- 50 grams cocoa powder
- 18 grams powdered egg whites
- 3 grams salt
- 3 large eggs separated
- 175 grams whole milk
- 30 grams Knob Creek Bourbon or your favorite
- 100 grams powdered sugar
- 100 grams miniature marshmallows
Instructions
- Lightly toast walnuts in a dry pan for enhanced flavor, then coarsely chop and set aside.
- In a medium bowl, whisk together all-purpose flour, cocoa powder, powdered egg whites, and salt.
- In a separate microwave-safe bowl, combine dark chocolate chips, white chocolate chips, peanut or walnut oil, and dark brown sugar. Microwave briefly until melted and smooth, stirring well.
- Whisk the egg yolks, whole milk, and bourbon into the melted chocolate mixture until fully incorporated.
- Gradually add the dry ingredient mixture to the wet chocolate mixture, stirring until just combined and smooth; do not overmix.
- In a clean, dry bowl, whip the 3 separated egg whites until soft peaks form. Gently fold these whipped whites into the batter until no streaks remain.
- Fold in the chopped walnuts (reserving a small amount for garnish) and a portion of miniature marshmallows into the batter.
- Divide the batter evenly into prepared microwave-safe ramekins or mugs. Microwave each cake individually for approximately 60-90 seconds on high, or until puffed and set, checking carefully to prevent overcooking.
- Immediately after microwaving, top the warm cakes with the remaining miniature marshmallows, reserved chocolate chips, and walnuts. Briefly microwave again (10-15 seconds) or let residual heat melt the chocolate and soften marshmallows.
- Dust generously with powdered sugar before serving warm.
Notes
1. Precision is paramount for microwave baking; use a digital scale for all ingredients to avoid a rubbery or dry cake. 2. To enhance the walnuts' flavor, toast them lightly before adding to the batter. 3. When microwaving, cover ramekins with plastic wrap, leaving a small vent, to retain moisture and ensure a tender crumb. 4. Be careful not to overcook, as microwave cakes can go from perfectly done to dry in seconds. Cook just until set. 5. The bourbon adds a sophisticated note; for a non-alcoholic version, substitute with a teaspoon of vanilla extract.