grantgoodmorrow Mar 5, 2007 Superchef





I think what the dude was trying to do was make a rudimentary souffle. 'Cept that souffle's are usually just egg whites, flavor and a bit of flour, so...it's kind of more like muffin batter minus any extra leavening. In theory, it should work.



My moderately humble suggestion would be to mix the egg, oil and milk together in one vessel (and really whip the crap out of it to get lots of air mixed in), mix the flour (any type, 'cuz after all you *are* making microwaved cake), sugar and cocoa in another vessel then fold them together in the mug. If you stir it too much, you'll lose the air and it won't rise as much. After that, zap the lot and see what happens.



I haven't done a whole lot of pastry/baking in my cooking career just yet, but I'm intrigued. Besides, if Elizabeth Faulkner can make a sous vide chocolate cake, ANYthing is possible.