Recipe courtesy of Alton Brown
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

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Cassis Cake

Recipe courtesy of Ina Garten

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Double Fudge Cake with Chocolate Buttercream Frosting

Recipe courtesy of Ina Garten

Strawberry Long Cake

Recipe courtesy of Jeff Mauro

Salmon Cakes

Recipe courtesy of Ina Garten

Chocolate Devils

Recipe courtesy of Ree Drummond

Pineapple Upside Down Cake

Recipe courtesy of Curtis Aikens

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Browse Reviews By Keyword

          On TV

          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.