Melt the milk, chocolate and butter in a microwave-safe bowl at 1,100 watts in the microwave for about 1 minute. Stir until smooth and allow to cool slightly. Stir the beaten eggs into the cooled chocolate mass. Stir a third of the chocolate mixture into the remaining ingredients, then add the rest and work everything into a smooth dough. Pour the dough into a 1 liter cream siphon and fill with 3 N2O capsules. Let the siphon rest for 20 minutes at room temperature. Then fill 5 paper cups a quarter with the dough and bake in the microwave for 50 seconds at 1,100 watts.
Then cook 280 g sugar over moderate heat to a very dark caramel. Add the cider and simmer until the caramel has dissolved. Stir in the remaining sugar and vanilla pulp and simmer for another 2 minutes. Remove from heat and let rest for 20 minutes. Turn the cake out onto a plate and garnish with a few dots of caramel. At the end, sprinkle some coarse sea salt on the caramel.
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