Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.

Recipe by MyRecipes February 2012

Gallery

Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

prep:
15 mins
bake:
18 mins
total:
33 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

397 calories; fat 29g; saturated fat 16g; protein 6g; carbohydrates 38g; fiber 3g; cholesterol 136mg; sodium 188mg.
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