Chocolate & Cherry Mug Cake

00h 40
00h 20

This sugar-free Chocolate and Cherry Mug Cake is easy to follow and a great dessert for smaller portions. Enjoy it on its own, dust with icing sugar or whipped cream for added flavour.

    Ingredients and Method


    • 200g dark chocolate, chopped into small chunks (best with a high percentage of cocoa solids, so we use 70%)
    • 200g unsalted butter, chilled and cubed, plus extra for greasing
    • 4 large eggs
    • 4 egg yolks
    • 200g maple syrup
    • 150g cherries, halved and pitted


    1. Preheat your oven to 200°C and grease your mugs or ramekins with butter.
    2. Melt the butter chocolate in a glass bowl over a bain-marie, stirring with a spatula ensuring all is combined and smooth. Allow it to cool for 10 minutes or so.
    3. In a mixing bowl, whisk the eggs and yolks together for a couple of minutes until thick and pale. Sift in the flour and fold gently with a metal spoon before folding in the maple syrup.
    4. Add the chocolate to the mixture and fold gently together until combined and fully incorporated until smooth.
    5. Pour the mixture evenly into the mugs or ramekins before adding the cherries. Poke the cherries to different depths into the mugs for an even distribution.
    6. Chill in the fridge for around half an hour before baking on a baking tray for around 20 minutes in mugs or 12 minutes in ramekins (until the tops will have formed a hard crust).

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