Instant Chocolate Sponge with Red Wine Raspberries

 

Yield: 6-8 servings

Prep Time: 20 minutes

Inactive Time: 20 minutes

Cooking Time: less than a minute each

Special Tools: 1 lt. ISI or siphon, 3 cartridges of nitrous oxide (NO2), 8 heavy duty paper cups, they must be paper, not wax or plastic

 **all of these items can typically be found at London Drugs**

 

This is a fun and easy cake batter to make that can come together quickly and be fun for the kids to make. It will be far more free form and rustic than a standard cake, but it will be moist and very light.

 

A word of caution, you are working with an item under pressure. When done dispensing the cake batter spray the remaining air into the sink or a wastebasket prior to unscrewing the top or you will make a big mess, and potentially hurt yourself. If you are cautious you have nothing to worry about!

 

1 pint             fresh raspberries

½ cup             sugar

¼ cup             red wine

150 ml.          homogenized milk

¾ cup             semisweet chocolate, chopped

6 tbsp.            butter

2 ea.                eggs, blended

1 cup              easy blend flour

1.25 cups      icing sugar

2 tsp.              cocoa powder

1.5 tsp.           salt

1/8 tsp.          baking soda

                        vegetable spray

 

• In a pan combine the red wine and sugar
• Bring to a simmer and cook until the sugar is completely dissolved, then add the raspberries, cook another minute and remove from the heat and set aside
• Using scissors, cut four slits into the bottom of the paper cups
• Combine the milk, chocolate and butter in bowl and microwave until melted, about a minute
• Whisk until smooth, then allow to cool slightly
• Once cooled, whisk the blended eggs in
• Sift together the dry ingredients
• Fold a third of the chocolate mixture into the dry ingredients, then stir in the remaining to form a smooth batter
• Pour the batter into the ISI canister and place the lid on firmly, ensure the rubber gasket in properly in place to ensure the seal
• Charge the batter by placing the NO2 canister into the device and screwing until you hear the gas released, repeat that with all three NO2’s
• Allow the siphon to sit at room temperature for 20 minutes
• Once the batter has sat spray the inside of the paper cup with a light dusting of cooking spray to minimize sticking
• Carefully dispense enough batter to fill the cup ¼ full
• Microwave the cake on high for 50 second
• Let rest for a few seconds and then upend the cup out onto a plate
• Repeat with the remaining cakes until the batter is used up
• Top with warm raspberries and enjoy!

 

Who’s hungry?