Microwave Chocolate Orange Raisin Cakes With Chocolate Glaze
|Raisins||2 Tablespoon, chopped|
|Grand marnier/Other orange-flavored liqueur||1 Tablespoon|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Egg||1 Large, beaten lightly|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||1 Tablespoon, cut into bits|
|Semi-sweet chocolate||2 Ounce, cut into bits|
Make the cake: Line the bottoms of two 1 -cup microwave-safe ramekins with wax paper and fasten a wax paper collar 2 inches high around each ramekin.
In a microwave-safe measuring cup stir together the raisins and the Grand Marnier and microwave the mixture at high power (100%) for 1 minute.
In a bowl whisk together the brown sugar and the oil and whisk in the egg, the milk, the flour, the cocoa powder, the cinnamon, the baking soda, and the salt.
Stir in the raisin mixture, combine the batter well, and divide it between the ramekins.
Microwave the cakes at medium power (50%) for 2 minutes, switch their positions, and microwave them at high power (100%) for 2 minutes.
Let the cakes stand on a rack for 5 minutes.
Run a thin knife around the edges of the ramekins, invert the cakes onto the rack, removing the wax paper carefully, and let them cool slightly.
Make the glaze: In a 1-pint microwave-safe glass measure combine the cream, the butter, the chocolate, and a pinch of salt, microwave the mixture at high power (100%) for 1 minute, or until the cream comes to a boil, and stir it until it is smooth.
Set the rack with the cakes over the baking sheet and pour the glaze over the cakes, spreading it as necessary to coat the tops and sides.
Serving size: Complete recipe
Calories 1670 Calories from Fat 1001
% Daily Value*
Total Fat 114 g175.8%
Saturated Fat 46.6 g233.2%
Trans Fat 0 g
Cholesterol 356.3 mg118.8%
Sodium 1072.7 mg44.7%
Total Carbohydrates 165 g54.9%
Dietary Fiber 15.9 g63.7%
Sugars 106.2 g
Protein 22 g43.1%
Vitamin A 36.6% Vitamin C 2%
Calcium 25.2% Iron 52.2%
*Based on a 2000 Calorie diet