Marshmallow-Topped Chocolate Pudding Cakes
Yields: 4 servings
 
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 5 ounces bittersweet or semi-sweet choocolate, finely chopped
  • 1½ tablespoons all-purpose flour
  • ¼ cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 4 large marshmallows
Instructions
  1. Preheat oven to 375 degrees. Spray 4 6-ounce (or 7-ounce) ramekins with cooking spray and place on a baking sheet. Set aside.
  2. 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.
  3. 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.
  4. Bake until cakes have risen and cracked on top but wet in center (12 to 15 minutes). Do not overbake.
  5. 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.
Notes
Cakes can be made ahead through step 3 and stored (covered) in the refrigerator for up to 2 days. Baking time does not need to be adjusted, just keep an eye on the cakes.
Recipe by My Site at https://www.alidaskitchen.com/2012/02/10/marshmallow-topped-chocolate-pudding-cakes/