At Madrid Fusion 2008, Ferran Adria demonstrated a black sesame cake
baked in a plastic cup in the microwave. It took 40 seconds.
As a card carrying member of the National Society of Cake Whores, the technique tickled my C-spot. Recreating it in chocolate is…well…let’s just say it’s good. Toe-curling, basking-in-the-afterglow good.
OK, now that I’ve regained my composure, let me tell you why this cake has me purring. If you’ve ever made a sponge cake, souffle, or any hot egg foam, you have witnessed first-hand the unfolding and bonding of egg protein molecules. If your attempts have been successful–Congratulations! (maybe you would like to join the NSCW?). If you have failed, it may be because you didn’t follow one of the many rules: overbeating, under beating, introducing fat, sugar, salt, acid at the inappropriate time, folding, not stirring, cooking too slow or too fast.
Reason #1 why I love this cake: Forget all the rules. This is egg foam anarchy.
Reason #2: Taste & Texture. Don’t let the pale color fool you…it’s because of the aeration. While it’s true that eggs mask flavor, the taste of chocolate does come through and lingers. And just look at the structure. Have you ever seen air pockets that large in a cake? I haven’t, and I’ve been making them since I’ve possessed the motor skills required to put a spoon in a bowl and stir. The only thing that can expand a batter like that is yeast. Or Nitrous Oxide and a microwave.
Reason #3: Ease & Speed. This cake goes from pantry to tummy in less than 10 minutes. The lengthiest part is melting the chocolate. If you use the microwave for that step, it’s even faster. How can instant gratification be bad when it’s this good?
makes 12-15 individual cakes
Put 8 whole large eggs (400 g.) plus 1 yolk (17 g.) into a bowl with 160 g. sugar. and 3 g. salt. Whip with a whisk or electric mixer for 1 minute.
Pour mixture through a fine mesh sieve.
Pour into a whipped cream charger. Fill only halfway. You will have enough batter left to make another batch. Charge with 2- N2O cartridges. Shake firmly 2-3 times. Dispense foam into a 9-oz. plastic cup, stopping when it is 1/3 filled.
Place cup in microwave. Set to bake at 900watts (for standard 1000w microwaves, set at 90% power or power9). Set timer to cook for 40 seconds. Watch it rise before your eyes.
Unmold and dig in.
Yum
Playing with Fire and Water 
Fascinating! I assume the quantities listed are for a 1 quart/1 litre cream whipper? If you have only a pint-sized whipper, can you just cut the recipe in half?
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Coincidentally my roommate was talking about instant cake last night but I am sure her version didn’t have the charger involved. What does the charger do or add to the recipe?
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So what happens if you just bake it in a normal oven? Dont own Microwave at home
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Matthew-
Yes, you can divide or multiply the recipe as you wish. Extra batter will keep in the refrigerator for a few days, but you should let it come to room temperature before using.
Sygyzy-
The charger is essential. It’s what foams and aerates the batter. Without it, you would just make a chocolate hockey puck.
Weston-
Don’t know the answer to that. I’m sure that you wouldn’t get the same volume with a slower heat source, but I’ll let you know if I try it.
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This is interesting, I want to try it when I get home. Thank you. 🙂
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I too think that this technique is awesome. Here, at my restaurant, we have used this technique with macha (green tea) powder to great results. We serve it with firefly squid and uni.
My question involves savory applications of all cakes in general. Have you every tried using maltodextrin instead of sugar? I have not had any success yet, and wondered if you would have an idea for a less sweet sugar source that would produce the same results?
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Wow! That is so cool!!
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What’s the texture like? Does it feel like cake? I ask because with the big air holes, it looks like bread. Not that there’s anything wrong with chocolate bread – I’d eat it.
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I have done this before with pistachio and it turned out great. The texture is somewhat soft and dense. Check out this recipe as well http://l2o.typepad.com/l2o_blog/2008/07/peanut-bun-wasa.html
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This is amazing! Although I wish the “charger” was a normal household appliance. I have no idea where to start looking for one!
Fabulous post, love it. 🙂
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I found a recipe for a microwave chocolate cake that takes 1 minute. Only 20 seconds more. Not that bad…
http://niksnacks.blogspot.com/2008/07/frugality-is-my-actuality.html
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I really want to try this. The only thing that freaks me out is the plastic cup. Do you think it needs a super thin material like that to work?
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yyyyyummy, nice recipe, thanks for sharing.
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I know this sounds like an odd request, but could you post a generalized recipe or a list of ratios? I’d like to change this recipe to something else (ie wasabi, pistachio, etc) but since I am not a baker, I don’t know what ratios to use. For example, could I simply swap out chocolate for butterscotch, by weight? Does the flour always remain the same?
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I love the microwave for making cakes. I’ve done scones and little cakes and once I finished off a huge sponge in the nuke machine that dings!
It was a sponge with a layer of jam underneath and as it microwaved the jam forced it’s way up through the middle and looked like a volcano cake! Was very yummy!
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I’m going to go nuts on this recipe and try it with roquefort soon… I’m crossing my fingers.
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Im going to try this for thanksgiving! Just out of curiousity, how large is your Cream whipper? I have a 1 pint whipper, and the manual says I should only charge it with one N2O charge, is it okay to charge it with 2?
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Lennard- mine is a larger model and you should follow the instructions in your manual.
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Sorry to bother you again Linda. I tried this today but my microwave does not let me bake by just inputting the power setting and time, I need a temperature and time. Do you happen to know which temperature will give me similar results?
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It needs to cook at 900 watts–not sure about the temperature. If you can’t find that information, test it at a different temperatures until you find the best results.
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tried these last night with great results! tonight we tried to monkey with the recipe and add espresso, the mix was too liquidy and the eggfoam wouldn’t creep up the side of the cup like before. Either way, a neat little trick that results in instant cake. What more could you want?
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Tried this last night and the plastic cup melted on me after about 15 seconds and tipped over. Are there special plastic cups I should be buying? It looked like in the pictures, your plastic cup was melting a bit also.
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Also, did you cut slots in the bottom of the cup?
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Sounds like you are using the microwave at full power. Try 900 watts, or 90%. I didn’t cut air vents in the bottom, but that might help expel some heat.
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do you have any ideas on ways of making a sorbet or ice cream with a whipper
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I love this technique, Ive used it lots, most success with yoghurt cake, so good, have you tried to Dehydrate the cake? super crunchy light texture biscuits
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Ice cream and sorbets are churned rather than whipped to avoid aeration, but you could freeze the base after it is discharged from a whipper to make a frozen foam or mousse.
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No, but thanks for the tip!
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This may be a stupid question, but why the plastic cup? Would this recipe work just the same in a regular glass, mug or ramekin? I’m just concerned about the potential health hazards of the heated/melting plastic in contact with food.
Also, what’s your culinary background? Did you work at Alinea or El Bulli? I just came across your blog for the first time today, and I’m not sure why I haven’t heard of it/seen it before. I love it!
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plastic because it is a thin flexible material–easy to unmold. I haven’t tried it with anything else…let me know if you do.
Thanks… I’m just a cook who likes to play with food.
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i have a 1 pint model and i charged the thing with two … nothing blew up!
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I love this cake! It’s such an easy recipe that I can bring the stuff to work and make it there! I love that it takes hardly no time and the taste is so fantastic. Kudos for the homemade goodie!
-Kenzie
Stock Pots
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Hello,
i want to make the cake but with different flavour.whats the basic ratio to make the cake?i want to add orange juice or some other flavour.could you please help me.
thank you.
denis
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Denis, you’ll have to do some experimenting, but I would recommend that you start by replacing the chocolate with fat and liquid. Try using 175g melted butter and 35g OJ. You might need to boost the orange flavor with zest— just be sure to strain it out or it will clog your nozzle.
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Besides the geeky goodness of the idea, its provenance, and your excellent illustrations of the process, I’ll be grinning each time I recall that first sentence. Thanks 🙂
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Tried this. Didn’t use the CO2, but still worked great. So cool….
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You can also use a plastic deli-type container or I’ve seen people use styrofoam.
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CUT 3-4 slits!
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You can do it without a charger if you whip the preparation and add a pinch of baking soda. Even quicker, less cleaning, same result 😉
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… and any cup works (you might need a knife to unmold the cake)
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2 minute MW cake?! I couldn’t believe it when I sw the title! Looks soft & fluffy.
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