Chocolate Microwave Cake

Impossibly light and airy chocolate cake.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Michael Laiskonis offers his convenient take on chocolate cake.

 Chocolate cake is mere moments away with the Electrolux Masterpiece Immersion Blender and this inventive microwave technique. Roasting the sweet potato for the sorbet develops its natural sugars creating a perfect sweet-savory counterpoint.

Chocolate Microwave Cake



3 ½ oz. dark chocolate, melted

1 ¾ c. granulated sugar

2 tbsp. all-purpose flour

1 vanilla bean, split and scraped

¼ c. glucose or light corn syrup

½ c. heavy cream (35% fat)

½ tsp. vanilla extract

2 tbsp. confectioner’s sugar

Cocoa nibs, as needed

Pinch fine sea salt

1 lb. sweet potato, roasted and peeled

4 oz. whole eggs

½ c. sour cream

1 c. grams red wine

18 fl. oz. water

Electrolux Masterpiece immersion blender

Electrolux Masterpiece blender


Chocolate Microwave Cake

Thoroughly combine 3 ½ oz. melted dark chocolate, ¼ c. granulated sugar, 2 tbsp. all-purpose flour, 4 oz. whole eggs and a pinch of fine sea salt using the Electrolux Masterpiece immersion blender; pass through a fine mesh sieve.

Transfer the mixture to a one-pint foam siphon and load two gas chargers, per manufacturer's instructions.

Dispense the mixture into 6 paper drinking cups, into which a few regularly-spaced holes are punched.

Place in microwave and cook on high power for 30-40 seconds. Allow to cool.

Sweet Potato Sorbet

Combine 18 fl. oz. water, vanilla bean, 1 c. granulated sugar, ¼ c. glucose, and a pinch of fine sea salt in a small saucepan and bring just to a boil. Remove from heat, discard vanilla pod and chill for 2 hours.

Combine the syrup and 1 roasted and peeled sweet potato in the Electrolux Masterpiece blender and thoroughly purée until smooth.

Process in an ice cream machine according to the manufacturer's instructions. 

Red Wine Caramel

Combine ½ c. granulated sugar and 2 tbsp. water in a small saucepan. Carefully cook – without stirring – to a light amber caramel color.

Remove the caramel from heat and slowly add 1 c. red wine. Return to heat and bring to a gentle simmer. Continue to cook to a temperature of 221˚F.

Remove from heat, cool and transfer to a squeeze bottle. Reserve chilled.

Vanilla Whipped Cream

Combine ½ c. heavy cream (35% fat), ½ c. sour cream, ½ tsp. vanilla extract and 2 tbsp. confectioner’s sugar in a chilled bowl of the Electrolux immersion blender with the whip attachment and whip to achieve fluffy, soft peaks.


Remove the cakes from the cups and tear each into irregular pieces.

Arrange cake pieces on a plate with the red wine caramel and small scoops of the sweet potato sorbet.

Using a spoon or a pastry bag fitted with a medium plain tip, drop a few dollops of the vanilla whipped cream on and around the plate. Garnish with confectioner’s sugar and cocoa nibs as desired.

More Recipes

Chocolate Micro Cake Recipe in Progress

Chef Frederic Monti

Meet Featured Chef Michael Laiskonis

Most recently, Chef Laiskonis received one of the most distinguished honors in the culinary field – Culinary Professional of the Year.