3/4 cup dark couverture chocolate
3 x egg(s)
1 x yolk(s)
1/2 cup powdered sugar
pinch of salt
1/4 cup flour
Melt the dark couverture chocolate over a water bath or in the microwave and allow to cool a little. Mix the eggs with the confectioner’s sugar and salt. Stir in the flour and melted couverture chocolate. Stir until a smooth mixture is formed. Pass the mixture through the iSi funnel & sieve directly into the 1 Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.
Grease several bowls or glasses with butter and fill one-third of each with the mixture. Individually bake in an 850-watt microwave for 40 seconds. Take out the cake in one piece or serve directly in the bowl.