Marshmallow-Topped Chocolate Pudding Cakes

Photo: Antonis Achilleos; Styling: Gerri Williams

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.

 

 

Yield: 4
Total:
Cost per Serving: $1.24
Recipe from All You

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Recipe Time

Prep Time:
Bake: 18 Minutes
Total: 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 29g
  • Saturated fat: 16g
  • Protein: 6g
  • Carbohydrate: 38g
  • Fiber: 3g
  • Cholesterol: 136mg
  • Sodium: 188mg

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

Preparation

  1. 1. Preheat oven to 375ºF. Mist 4 6-oz. ramekins with cooking spray and place on a baking sheet.
  2. 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. 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. 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.
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