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Recipe courtesy of Alton Brown

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Funny, Fizzy Foamy Food (03:58)

Total:: 16 min
Prep:: 10 min
Cook:: 6 min

Yield:: 8 cakes

Level:: Easy

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

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.

My Private Notes

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