Cook Time: 1 Minute 30 Seconds
Ingredients
- 1/2 cup butter (1 stick)
- 113 g Gianduia chocolate hazelnut spread
- 1/3 cup sugar
- 2 eggs
- 1/3 cup all-purpose flour
Instructions
Melt Gianduia and butter in a microwave safe bowl or over a bain-marie.
Whisk together sugar and eggs.
Pour the Gianduia/butter mixture into the sugar/eggs while whisking constantly ( don't want eggs to scramble from the hot butter...etc)
Add the all-purpose flour and mix until fully incorporated.
Distribute batter amongst the 4 minutes cake molds.
Cook in the Microwave for 1 minute 30 seconds at 800 watts.
2 cakes can be done at a time, just place on opposite sides of the microwave turntable and double the time.
Whisk together sugar and eggs.
Pour the Gianduia/butter mixture into the sugar/eggs while whisking constantly ( don't want eggs to scramble from the hot butter...etc)
Add the all-purpose flour and mix until fully incorporated.
Distribute batter amongst the 4 minutes cake molds.
Cook in the Microwave for 1 minute 30 seconds at 800 watts.
2 cakes can be done at a time, just place on opposite sides of the microwave turntable and double the time.
