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 heat-resistant mug, grease it with melted coconut oil, and dust it with brown sugar.
• 3
  Now melt the dark chocolate in a water bath* and then let it cool for at least 5 minutes.
• 4
  In the meantime, prepare the egg whites: place the egg whites in a tall mixing container, add a pinch of salt, and use a hand mixer to whip the egg whites into stiff peaks – they are sufficiently whipped when a peak stands upright without bending when you lift the whisk. Transfer the finished egg whites to a bowl.
• 5
  Once the chocolate is at the right temperature (you can check this by dipping your finger into the chocolate 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 flour, cocoa, and baking powder mixture to the bowl and gently mix everything again. Transfer the resulting batter into the greased and sugared 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 water bath, prepare a pot and a glass or stainless steel bowl that can be inserted into the pot without touching the bottom. Pour a little water into the pot (just enough so that the water level does not touch the bottom of the bowl later) and bring it to a boil; meanwhile, break the chocolate into the bowl. Once the water in the pot starts boiling, reduce the heat to a low setting, insert the bowl with the chocolate into the pot, and let the chocolate melt over the hot steam while stirring constantly.