Molten Chocolate Cake with Marshmallow Filling

By carvalhohm

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

Details

Adapted from recipe.com

Preparation

Step 1

1.Preheat oven to 425 degrees. Brush four 6-ounce ramekins with melted butter. In small bowl, whisk cocoa powder with 1 tablespoon flour; dust ramekins with cocoa mixture, tapping out excess. Transfer ramekins to sturdy baking sheet.

2.In medium saucepan, melt 1 stick of butter with chocolate over very low heat, stirring occasionally. Let cool slightly.

3.In bowl, using electric mixer, beat granulated sugar with eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using rubber spatula, fold in melted chocolate until no streaks remain. Fold in 1/4 cup of flour.

4.Spoon two-thirds of batter into prepared ramekins. Using slightly moistened spoon, divide marshmallow fluff among the ramekins. Cover with remaining chocolate batter. Bake in center of oven for 16 minutes, until tops are cracked but centers are still slightly jiggly. Transfer ramekins to rack and let cool for 5 to 8 minutes.

5.Run tip of small knife around each cake to loosen. Invert small plate over each cake and, using pot holders, invert again. Carefully lift off ramekins. Dust warm cakes with confectioners' sugar and serve immediately.