Now I always strive to share healthier recipes with you, but when I saw Marshmallow-Topped Chocolate Pudding Cakes in the latest issue of All You, I could not resist. Chocolate pudding cake is enough to make me swoon, but add a melty toasted marshmallow on top...are you kidding me? Must make pronto!
To be honest, I cannot remember what we had for dinner that night, what I did the next day or anything in between, but I do remember every single little bite of these pudding cakes. The chocolate is perfectly dark and decadant. The marshmallow oozes and provides a nice sweetness to complement the chocolate. Plus, they're cute. For a special occasion, such as Valentine's Day, or any celebratory occasion, Marshmallow-Topped Chocolate Pudding Cakes will rock your world. Perfect to make-ahead for guests, for yourselves, for whatever reason suits you.
Marshmallow-Topped Chocolate Pudding Cakes
Yields 4 servings
4 tablespoons (1/2 stick) unsalted butter
5 ounces bittersweet or semi-sweet choocolate, finely chopped
1 1/2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon vanilla extract
pinch of salt
4 large marshmallows
- Preheat oven to 375 degrees. Spray 4 6-ounce (or 7-ounce) ramekins with cooking spray and place on a baking sheet. Set aside.
- Put butter and chocolate in a large, microwave-safe bowl. Microwave on high until almost melted (about 1 to 2 minutes). Stir until smooth. Mix in flour and set aside to cool.
- With an electric mixer (hand or stand) on medium-high, beat sugar, eggs, vanilla and salt for about 5 minutes, until smooth and frothy. Fold in chocolate mixture. Divide batter among ramekins.
- Bake until cakes have risen and cracked on top but wet in center (12 to 15 minutes). Do not overbake.
- Press a marshmallow in the top of the cake. Set your oven to broil and broil cakes until marshmallow is puffy and starts to brown (keep an eye on it, but about 2 minutes). Put on wire rack to cool for 5 minutes before serving.
Adapted from All You, Feb 2012