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