Instant Chocolate Cake

1. 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.

2. 2

   Add the melted chocolate, flour, espresso powder and vanilla and whisk on medium speed for 30 seconds.

3. 3

   Pour 2 cups into a whipped cream charger.

4. 4

   Fill only halfway.

5. 5

   Charge with 1 nitrous oxide cartridge.

6. 6

   Shake 10 to 15 times.

7. 7

   Dispense the foam into coffee mugs until one-third full.

8. 8

   Place 1 mug at a time in a microwave.

9. 9

   Cook for 45 seconds at 90-percent power.

10. 10

    Repeat with the remaining batter.

11. 11

    Serve the cakes immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.