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

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Instructions

1. Special equipment: whipped cream charger and nitrous oxide cartridge
2. 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.
3. 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.
4. 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.