Chocolate Mug Cake

INSTRUCTIONS

• 1
  Preheat the oven to 180 °C.
• 2
  Sift the spelt flour, cocoa, and baking powder into a bowl and set the bowl aside for now. Then take a heatproof mug, grease it with melted coconut oil, and dust it with cane sugar.
• 3
  Now, melt the dark chocolate in a double boiler* and then let it cool for at least 5 minutes.
• 4
  Meanwhile, prepare stiff egg whites: put the egg whites into a tall whipping bowl, add a pinch of salt, and use a hand mixer to whip the egg whites into stiff peaks – it will be sufficiently whipped when, after pulling out the whisk, a peak stands in the whites whose tip does not bend down. Transfer the finished egg whites to a bowl.
• 5
  Once the chocolate is at the right temperature (which you can check by dipping your finger into it without burning yourself), carefully fold it into the egg whites in the bowl – preferably using a silicone spatula. Once you have created a uniform, compact, and fluffy mixture, add the mixture of flour, cocoa, and baking powder to the bowl and carefully mix everything again. Transfer the resulting batter to the greased and sugar-dusted mug, wipe the edges of the mug with your finger, place the mug in the preheated oven, and bake for exactly 18 minutes at 180 °C.
• 6
  *For a double boiler, prepare a pot and a glass or stainless steel bowl that can be placed into the pot without touching its bottom. Pour a little water into the pot (just enough so that the water level does not later touch the bottom of the bowl) and bring to a boil; meanwhile, break the chocolate into the bowl. Once the water in the pot starts to boil, reduce the heat to low, place the bowl with chocolate into the pot, and let the chocolate melt over the hot steam, stirring constantly.