This simple chocolate cake does take a bit more than 30 seconds to make, but the idea is still quite ingenious. By whisking together hot melted chocolate, eggs and flour, you almost have a cake: A round in a cream siphon makes the batter light and airy. The result is akin to a molten chocolate cake. The trick here is to work fast.
The mixture gets hot enough in the microwave to bypass any health risk associated with raw eggs.
For this recipe, you will need a microwave oven and a specific type of siphon (cream whipper) that is made for whipping mixtures other than cream, such as pureed ingredients for sauces, mousses and foams. We used an Isi Creative Whip, which costs about $100. Using 2 chargers is recommended.
Servings: 4 - 6
- 4 ounces dark (bittersweet) chocolate, finely chopped
- 4 large eggs
- 6 tablespoons sugar
- 3 tablespoons flour
Spray the inside of a heatproof glass dish or ramekin with nonstick cooking oil spray.
Place the chocolate in a heatproof glass bowl. Microwave on HIGH until the chocolate has melted. Whisk in the eggs, then the sugar and flour. To ensure there are no lumps, pass the mixture through a fine-mesh strainer. Transfer to the cream siphon and pressurize.
Spray the mixture into the greased glass dish or ramekin, filling it no more than two-thirds full. Microwave on HIGH for 30 to 60 seconds, until the foam has set.
Let sit for a few minutes before serving.
Adapted from Jeff Potter's "Cooking for Geeks" (O'Reilly, 2010), by Gastronomer columnist Andreas Viestad.
Tested by Nicole Schofer.
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