Chocolate Hazelnut Mug Cake

  • Cooking Time : 35 Minutes
  • Servings : Approx. 125–140 g finished dessert.

Ingredients :

  • 1 sachet (40 g) Revèra Choco-Hazelnut Superblend
  • 1 tbsp cocoa powder (8–10 g)
  • ½ tsp baking powder
  • 50 ml milk (or any plant-based milk)
  • 1 egg (or 2 tbsp yogurt for an eggless version)
  • 1 tsp melted butter or neutral oil
  • 1–2 tsp chocolate chips (optional)

Method :

  • Add the Revèra Choco-Hazelnut Superblend, cocoa powder, and baking powder to a microwave-safe mug.
  • Stir in the egg, milk, and melted butter until smooth.
  • Fold in chocolate chips if using.
  • Microwave on High (800–900 W) for 60–90 seconds until the cake has risen and is just set.
  • Let it rest for 1 minute before serving.

Garnish :

  • Chopped hazelnuts
  • Dark chocolate shavings
  • Greek yogurt or whipped cream
  • Fresh strawberries or banana slices
  • Dusting of cocoa powder
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