Instant Chocolate Cake

Name: Instant Chocolate Cake
Ingredients: 8 large eggs; 5 1/2 ounces sugar; 1 teaspoon kosher salt; 7 1/2 ounces good quality semisweet chocolate, melted and cooled slightly; 1 1/2 ounces all-purpose flour; 2 tablespoons instant espresso powder; 2 teaspoons vanilla extract; Special equipment: whipped cream charger and nitrous oxide cartridge

8 ingredients

11 steps

Ingredients

8 large eggs
5 1/2 ounces sugar
1 teaspoon kosher salt
7 1/2 ounces good quality semisweet chocolate, melted and cooled slightly
1 1/2 ounces all-purpose flour
2 tablespoons instant espresso powder
2 teaspoons vanilla extract
Special equipment: whipped cream charger and nitrous oxide cartridge

Directions

1

Place the eggs, sugar and salt into the bowl of a stand mixer with the whisk attachment and whisk for 1 1/2 minutes on medium-high speed.
2

Add the melted chocolate, flour, espresso powder and vanilla and whisk on medium speed for 30 seconds.
3

Pour 2 cups into a whipped cream charger.
4

Fill only halfway.
5

Charge with 1 nitrous oxide cartridge.
6

Shake 10 to 15 times.
7

Dispense the foam into coffee mugs until one-third full.
8

Place 1 mug at a time in a microwave.
9

Cook for 45 seconds at 90-percent power.
10

Repeat with the remaining batter.
11

Serve the cakes immediately.