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8 tablespoons (1 stick) unsalted butter, plus extra for coating
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for dusting
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup mini marshmallows
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ramekins or
ovenproof coffee cups or mugs, tapping out any excess coatings. Wipe the rims clean
and place on a baking sheet. Place the butter and chocolate in a large heatproof bowl
set over a saucepan of simmering water (the bowl should not touch the water). Heat,
stirring occasionally, until the butter and chocolate are melted and smooth. Remove
from heat and let cool for 5 minutes. Meanwhile, in a large bowl, with an electric mixer
on medium-high, beat the eggs, egg yolk, vanilla, salt, and sugar until the mixture
doubles in volume, about 5 minutes; set aside. Stir the flour into the chocolate mixture.
With the mixer on low, slowly add the chocolate mixture to the egg mixture, mixing
just until incorporated. Fill each ramekin or cup with batter until it's 1/2 inch from the rim.
Bake until the cakes puff and crack on the surface but are still slightly liquid in the center,
13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the
marshmallows. Return to oven until the marshmallows begin to crisp, 2 to 4 minutes.
Let cool for at least 5 minutes. Serve warm or at room temperature. |
|Tip: You could make a single hot chocolate cake instead
of individual ones. To do this, you'll need a 10-inch springform pan and enough regular-size marshmallows
to cover the surface. You'll also need to increase the initial baking time to 22 to 25 minutes or, if you prefer
a more gooey center, to 17 to 20 minutes.
|NUTRITION PER SERVING|
CALORIES 383(61% from fat);
FAT 26g (sat 15g); SUGAR 30g; PROTEIN 6g; CHOLESTEROL 152mg; SODIUM 97mg; FIBER 3g; CARBOHYDRATE 38g