Recipe courtesy of Alton Brown
Recipe courtesy of Alton Brown
Watch how to make this recipe.
Instant Chocolate Cake
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- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 297
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 8 g
- Cholesterol
- 186 mg
- Sodium
- 247 mg
- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 297
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 8 g
- Cholesterol
- 186 mg
- Sodium
- 247 mg
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.
