Two of our favorite Seattle chefs—Brian McCracken (right) and Dana Tough of Spur Gastropub, Tavern Law, and The Coterie Room—were kind enough to share a recipe that will serve you well at holiday meals during the festive week ahead.
These culinary artisans are perpetually devising new ways to update classic food and drink with a modernist twist (last time we collaborated with them, one of their signature cocktails called for DIY Earl Grey-infused gin)—so it’s no surprise that their signature holiday dessert comes complete with an element of the unexpected: You bake it in the microwave.
“Here’s a fun recipe that makes individual portions of chocolate cake using a whipped-cream siphon and the microwave. You artfully crumble the cake out of its paper cup, and it looks amazing on the plate.”
Read on, gather some ingredients (and N2O cartridges) this weekend, and prepare to wow your holiday guests come Christmas dinner.
CHEFS McCRACKEN AND TOUGH’S
MICROWAVED CHOCOLATE SPONGE CAKE
3 Egg Whites
1 Egg Yolk
1 oz. Milk Chocolate
2 0z. Dark Chocolate
1/2 cup Granulated Sugar
1/2 cup Canola Oil
1/2 cup Cake or Pastry Flour
Pinch of Salt
1. Place chocolate in microwave-safe bowl. Melt chocolate in microwave for a 90 seconds, or until fully melted.
2. Meanwhile, place eggs, sugar, oil, and salt into a blender, and blend for 30 seconds. Add melted chocolate, and blend for another 30 seconds.
3. Pour into mixing bowl, and then whisk sifted flour into mixture.
4. Immediately pour into a 1-pint whipped-cream siphon. Screw on lid, add one N2O cartridge. Shake and let sit for 30 minutes at room temperature.
5. Fill an 8-ounce paper cup half-full with batter, and microwave on high for 40 seconds.
6. Let sit for one minute, crumble cake out of paper cup onto a plate, and serve immediately with vanilla or caramel ice cream and your favorite caramel sauce.
[Chefs Brian McCracken and Dana Tough have been recognized by Food & Wine Magazine, GQ, Gayot and more. Please visit their official website for more information.]
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