30-Second Chocolate Cake

All yours, in 30 seconds.

Run out of time to bake a chocolately sweet for your honey on Valentine’s Day? This moist little beauty only takes 30 seconds to make! Is it possible, you ask?

Jeff Potter, author of Cooking for Geeks and recent Food(ography) guest, shared with us his recipe for immediate chocolate-cake gratification.

Jeff uses the foaming power of a cream whipper and the heating power of the microwave to do in 30 seconds what most cake recipes take around 30 minutes to achieve—incorporating air into a batter and rising it up into a cake. Please try this at home!

30-Second Chocolate Cake

In a microwave-safe bowl, melt:
• 4 oz chocolate (bittersweet preferably)

Add and thoroughly whisk together:
• 4 large eggs
• 6 tablespoons sugar
• 3 tablespoons flour

Pass the mixture through a strainer to remove any lumps and to filter out the chalazaes (the little white strands that attach the yolk to the egg white). Transfer to whipper and pressurize.

Make sure your whipper can handle espumas, foams, creams, soups, etc.

Spray mixture into a greased glass, ramekin, or whatever microwave-safe container you will cook it in, leaving at least the top third of the container empty. (A clear glass is nice to use, as you can can see the cake rise and fall as it cooks.)

Don't fill it all the way!

Microwave for 30 seconds or until the foam has set.

Watch it rise before your eyes.

Flip onto a plate and dust with powdered sugar.

(For better-tasting results, try adding Nutella or Fluff: Spray a thin layer of cake batter, drop a spoonful of filling into the center, and then spray more cake batter on top of and around the filling.)

The final product is moist a light chocolate sponge cake.

Wowzers! If you whip out one of these, please share your pics with us!

Don’t have a cream whipper?

More about Jeff Potter:

Cooking for Geeks will satisfy all your curiosities about the science of cooking.

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