Marshmallow-Topped Chocolate Pudding Cakes
Marshmallow-Topped Chocolate Pudding Cakes takes about 45 minutes from beginning to end. One serving contains 425 calories, 5g of protein, and 27g of fat. For $1.2 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a side dish. 12 people have tried and liked this recipe. This recipe from Alidas Kitchen requires semi-sweet chocolate, eggs, flour, and marshmallows. With a spoonacular score of 22%, this dish is not so outstanding. If you like this recipe, take a look at these similar recipes: Marshmallow-Topped Chocolate Pudding Cakes, Chocolate-Topped Marshmallow Sticks, and Joe's Molten Marshmallow-Chocolate Cakes.
Servings: 4
Ingredients:
1/4 cup packed brown sugar
2 eggs
1 1/2 tablespoons all-purpose flour
4 large marshmallows
pinch of salt
5 ounces bittersweet or semi-sweet choocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon vanilla extract
Equipment:
baking sheet
microwave
ramekin
bowl
oven
hand mixer
wire rack
Cooking instruction summary:
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.
Step by step:
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.Put butter and chocolate in a large, microwave-safe bowl. Microwave on high until almost melted (about 1 to 2 minutes). Stir until smooth.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
