Cocoa Bread, Fluffy and Cooked in the Microwave

Name: Cocoa Bread, Fluffy and Cooked in the Microwave
Prep time: 1 h
Cook time: 7 min
Total time: 1 h 7 min
Cuisine: Korean
Ingredients: Cake flour — 120 g; Baking powder — 0.5 tsp; Egg — 4 (3, medium); Brown sugar — 3 tbsp; Cocoa powder — 3 tbsp; Butter — 50 g; Chocolate — 2; Mirin (cooking rice wine) — 1 tbsp; Walnuts — 10

A soft, fluffy chocolate cocoa bread easily cooked and finished in the microwave.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Cocoa Bread, Fluffy and Cooked in the Microwave — finished dish

Summary

A sweet snack finished in just 6 to 7 minutes using a microwave, no oven needed. Cocoa powder and melted chocolate are paired with nutty walnuts for a treat that is not overly sweet and has a fluffy texture. Pouring the batter into the pan and tapping it against the counter creates a neat surface without air bubbles.

Servings: about 3–4 servings
Cook time: 7 minprep not included
Difficulty: Medium
Spiciness: Not spicy

Ingredients

Cake flour120 g
Baking powder0.5 tsp
Egg4 (3, medium)
Brown sugar3 tbsp
Cocoa powder3 tbsp
Butter50 g
Chocolate2
Mirin (cooking rice wine) (or cheongju (Korean rice wine), rum)1 tbsp
Walnuts10

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon)

Leave the eggs at room temperature for over 1 hour.
I used 4 eggs because mine were small, but 3 regular eggs are enough.
Lightly toast the walnuts or microwave them to remove moisture, then chop them coarsely.

Steps

1. I put the flour (cake flour, 120g) and baking powder (0.5 tsp) together in a paper cup.
Sift 2 to 3 times.
Lightly toast the walnuts or microwave them to remove moisture, then chop them coarsely.
I used 4 eggs because mine were small, but 3 regular eggs are enough. Leave them at room temperature for over 1 hour.
Prepare 3 tbsp each of brown sugar and cocoa powder, 2 pieces of chocolate, and 2 tbsp (50g) of butter.
2. Put the butter and chocolate together and melt them. (Mine turned out light in color, so add more chocolate if you like.)
3. Place the eggs in a bowl, add the sugar in 2 to 3 batches, and beat with a whisk until frothy.
(With 3 tbsp of sugar, it is not very sweet, so add more if you like sweet things.)
Add the mirin (cooking rice wine) to the pale, foamy eggs.
4. Add the melted chocolate and butter, toss in the chopped walnuts, and stir until it turns a chocolate color.
5. Add the sifted flour and cocoa powder, then mix until no dry flour remains.
6. Pour the batter into a pan lined with parchment paper and microwave for about 6 to 7 minutes.
Here is the fully baked bread.
If you pour the batter into the pan and tap it against the counter 2 to 3 times, fewer holes will form.
I forgot and just microwaved it, so it ended up looking bumpy.
Let it cool and slice it.
It has a soft, fluffy texture full of cocoa aroma. It is not overly sweet either.
It would be even better if it were slightly moister, which I think adding a little milk would solve.