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Course: Sweets
Keyword: Baking, Chocolate, Desserts, Instant Chocolate Cake, Valentine's Day

Instant Chocolate Cake

ACTIVE TIME: 16 minutes
TOTAL TIME: 16 minutes
Yield: 8 cakes
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  • 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

Specialized Hardware

Digital kitchen scale
Whipped cream charger and nitrous oxide cartridge
ACTIVE TIME: 16 minutes
TOTAL TIME: 16 minutes
Yield: 8 cakes


  • Whisk the eggs, sugar, and salt in the bowl of a stand mixer 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 of the mixture into a whipped cream charger, filling only halfway. Charge with 1 nitrous oxide cartridge. Shake 10 to 15 times. Dispense the foam into coffee mugs until 1/3 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.
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