Instant Chocolate Cake (Alton Brown) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 8 |
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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 |
special equipment: whipped cream charger and nitrous oxide cartridge |
Directions:
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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