Chocolate Sponge Cake

1. Purée all ingredients in a blender until as smooth as possible.
2. Strain the purée through a fine sieve.
3. Fill a siphon and aerate with 3 cartridges.
4. Spray the mass into paper coffee cups, filling each to approximately 1/3.
5. Heat in a microwave at full power for 40 to 50 seconds, until soft and moist but not dry.

Serving suggestions: In a dessert with a yuzu meringue and salted hazelnut; as a friandise dusted with hazelnut powder; dry at 60°C for several hours and use as a crunchy garnish. Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands.