Instant Chocolate Cake

Name: Instant Chocolate Cake
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 8 cakes
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

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Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 8 cakes

Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 8 cakes

Ingredients

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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

Directions

Watch how to make this recipe.

Special equipment:

whipped cream charger and nitrous oxide cartridge

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. Add the melted chocolate, flour, espresso powder and vanilla and whisk on medium speed for 30 seconds.
Pour 2 cups into a whipped cream charger. Fill only halfway. Charge with 1 nitrous oxide cartridge. Shake 10 to 15 times. Dispense the foam into coffee mugs until one-third full.
Place 1 mug at a time in a microwave. Cook for 45 seconds at 90-percent power. Repeat with the remaining batter. Serve the cakes immediately.