- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- 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
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.
