Microwave Rocky Road Sponge Cakes

Ingredients

• 100 grams walnut halves
• 150 grams 60% dark chocolate chips
• 150 grams white chocolate chips
• 50 grams dark brown sugar
• 50 grams peanut oil or walnut oil
• 50 grams all-purpose flour
• 50 grams cocoa powder
• 18 grams powdered egg whites
• 3 grams salt
• 3 large eggs, separated
• 175 grams whole milk
• 30 grams Knob Creek Bourbon, or your favorite
• 100 grams powdered sugar
• 100 grams miniature marshmallows

Directions

1. Spread the walnuts in a single layer on a microwave-safe plate. Microwave them for 1 minute, stir them right on the plate, then cook for 1 minute longer. Stir again, then keep microwaving in 1-minute rounds until the walnuts have had a total of 5 minutes. Leave them on the plate to cool.
2. In a food processor, combine the peanut oil, brown sugar, white chocolate, and dark chocolate. Run the machine until the chocolate has melted into a smooth mixture, about 3 minutes.
3. Add the salt, powdered egg whites, cocoa powder, and flour. Pulse 10 times, about 12 seconds total, just to bring the dry ingredients together.
4. Pour in the milk and bourbon, along with the 3 egg yolks, then process until you have a smooth batter, about 1 minute. Pause once to scrape down the sides.
5. Tip in the walnuts and miniature marshmallows. Pulse 10 times, about 12 seconds, so they are minced and worked through the batter.
6. Set up a stand mixer with the whisk attachment and beat the 3 large egg whites on medium for 2 minutes, until foam starts to build. Take the bowl off the mixer, sift the powdered sugar over the whites, and put the bowl back. Beat on medium speed until the meringue stands in stiff, shiny peaks, about 5 minutes. Take the bowl off again and tap any whites stuck to the whisk back into the bowl.
7. With a rubber spatula, move the chocolate batter into the bowl with the whipped egg whites. Fold gently until the batter looks even and light, about 30 seconds.
8. Using a paring knife, make a hole in the bottom of each paper cup, then make 3 holes evenly spaced around the sides. Set the cups aside. It looks reckless, but the batter will not leak through the holes. Spoon 2 ounces (4 tablespoons) of batter into each cup; an ice-cream scoop makes that neat. Cook 1 cake at a time in the microwave on high power for 45 seconds. As soon as each cake comes out, turn it upside down onto a heatproof tray. Repeat with the remaining cakes until every cake is cooked. They are fine warm, chilled, or at room temperature; the flavor is fullest at room temperature. Kept upside down in the refrigerator, they will stay fresh for up to 3 days.