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Instant Chocolate Cake

  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 8 cakes
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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

Special equipment:
whipped cream charger and nitrous oxide cartridge
  1. 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.
  2. 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.
  3. 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.
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