Recipe courtesy of Alton Brown
Save Recipe Print
Total:
16 min
Active:
10 min
Yield:
8 cakes
Level:
Easy

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Chocolate-Hazelnut Icebox Cake

Recipe courtesy of Food Network Kitchen

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Chocolate Truffles

Recipe courtesy of Ina Garten

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.