Molten Chocolate Cake with Marshmallow Filling
James Baigrie

Molten Chocolate Cake with Marshmallow Filling

More decadent than molten chocolate cake: one filled with warm marshmallow, reveals F&W's Grace Parisi.

by 14  people
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Recipe from Food & Wine
SERVINGS
4
PREP TIME
25 mins
TOTAL TIME
40 mins

Molten Chocolate Cake with Marshmallow Filling

More decadent than molten chocolate cake: one filled with warm marshmallow, reveals F&W's Grace Parisi.

Recipe from Food & Wine
Recipe from Food & Wine
Molten Chocolate Cake with Marshmallow Filling
James Baigrie
SERVINGS
4
PREP TIME
25 mins
TOTAL TIME
40 mins
by 14  people
add your rating
add a comment
Ingredients
  • 1   stick unsalted butter, plus melted butter for brushing
  • 1   tablespoon unsweetened cocoa powder
  • 1/4  cup plus 1 tablespoon all-purpose flour
  • 6   ounces dark chocolate, 70 percent cacao; chopped
  • 1/2  cup granulated sugar
  • 3   large eggs, at room temperature
  • 1   pinch of salt
  • 4   tablespoons marshmallow fluff
  •  Confectioners' sugar, for sprinkling
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Directions
1. 
Preheat the oven to 425 degrees. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
2. 
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
3. 
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
4. 
Spoon two-thirds of the batter into the prepared ramekins. Using a slightly moistened spoon, divide the marshmallow fluff among the ramekins. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
5. 
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners' sugar and serve immediately.
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