fbpx
Hamburger menu icon
COOK
Alton Brown Logo on one line in white font
Alton Brown logo stacked in white font
SHOP
Magnifying glass search icon
Baseboard page divider
Alton Brown logo in grey font
Black x

SEARCH

A rolled up screen projector
Jump to Recipe - Print Recipe

 

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
Read More
Read Less
Print Recipe

Software

  • 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

Procedure

  • 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.
Baseboard page divider

X

Leaving so soon?

Before you go, check out what’s new in the Alton Brown Shop!