Chocolate Pie in a Microwave Oven

[neqs]

This is a quick and easy chocolate fix for one person (or two if they’re really friendly).

Ingredients:
3 tbs milk
2 tbs sugar
2 tbs butter
3–4 tbs flour
1–2 tbs starch (ETA: by this I meant potato flour, but you can use regular flour instead.)
1 tsp baking powder
1–2 tbs cocoa

Equipment:
ceramic/microwave-proof bowl
small cup to melt the butter in
bowl to mix ingredients in
tablespoon
teaspoon
microwave oven

Instructions:
Melt the butter in a microwave oven. Mix the sugar and milk in a ceramic bowl. Combine the dry ingredients in a bowl. Combine all ingredients and mix well. Heat in a microwave oven for about 40 seconds or until the top looks nice and ‘melty’. Since it’s egg-free it doesn’t matter if it’s not completely done, I think it tastes better that way! In its melty stage it’s easiest to eat straight from the bowl.

Pros: Easy, quick, delicious, chocolate-y. Ingredients are cheap and easily available.
Cons: Not the healthiest thing ever. May get stuck in your teeth and the roof of your mouth.

Comments

[vilakins]

I may try this! But what's starch as opposed to flour? Cornflour?

[neqs]

Sorry, by starch I meant potato flour.

[vilakins]

I haven't seen that here. Can you replace it with more flour?

[neqs]

I haven't tried it, but I don't see why it wouldn't work.

[pebblerocker]

Probably cornflour (which is made from wheat, not maize) or arrowroot would work better.

[vilakins]

Hi there!

My first thought was cornflour. I use that quite a lot as it's a good way of preventing low-blood-sugar attacks: a tsp or two in a drink. :-)

[neqs]

Hope you don't mind me butting in here, but I used to have low-blood-sugar attacks all the time until I gave up most 'white' carbs (except for special occasions like terrible chocolate cravings). It used to be I couldn't go more than a few hours between meals/snacks without getting hungry, cranky, dizzy, and headache-y. Now I often go five, six hours between meals with no ill effects, no sugar roller-coaster. (Ok, getting off my soapbox now...)

[vilakins]

I don't have much white bread (it's usually wholemeal pita) but I did have some lovely fresh baguette this weekend and an English muffin. I find I'm OK if I have decent protein for breakfast. As for the cornflour, it releases slowly over hours; I read a tip in a health book a couple of months ago. I only get the attacks late morning / around lunchtime. I'm fine after that. If I think lunch will be late, I mix the cornflour into a glass of water.