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Marshmallow-Topped Chocolate Pudding Cakes

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 15 mins
Bake time 18 mins
Total time 33 mins
Yield 4
This perfectly portioned indulgence of Marshmallow-Topped Chocolate Pudding Cakes will make you feel like a kid again. Add a caramel drizzle and sprinkle crushed graham crackers on top for a s'mores-like treat. 

 

Ingredients

  • 4 tablespoons unsalted butter
  • 5 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 marshmallows

Nutrition Information

  • calories 397
  • fat 29 g
  • satfat 16 g
  • protein 6 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 136 mg
  • sodium 188 mg

How to Make It

  1. Preheat oven to 375ºF. Mist 4 6-oz. ramekins with cooking spray and place on a baking sheet.

  2. Combine butter and chocolate in a large bowl and microwave on high until almost melted, 1 to 2 minutes. Stir until smooth and set aside to cool. Stir in flour.

  3. With an electric mixer on medium-high speed, beat sugar, eggs, vanilla and salt until lightened and smooth, about 5 minutes. Fold in chocolate mixture.

  4. Divide batter among ramekins; bake until cakes have risen and are cracked on top but still wet in centers, 12 to 15 minutes. Lightly press a marshmallow on top of each cake and bake until marshmallows have melted and begin to brown, 2 to 3 minutes longer. Place ramekins on a wire rack for 5 minutes to cool before serving.