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Ingredients
- 1 stick butter
- 1/4 cup sugar
- 4 oz semisweet chocolate, chopped
- 2 lrg eggs plus 2 yolks at room temp
- 1 tbsp flour
- 3 tbsp heavy cream
- 2/3 cup marshmallow cream
- 1 graham cracker sheet finely chopped
Preparation
Step 1
preheat oven to 425. Grease 4 custard cups, then coat with sugar. Place on a baking sheet. in medium bowl, microwave the butter and chocolate for about 2 minutes, stir until smooth. In medium bowl, whisk together the eggs, yolks and sugar until foamy. Whisk in the chocolate mixture, then the flour. Fill prepared cups 2/3 full. Bake until the edges are puffy. 13 to 15 minutes. Meanwhile in a medium bowl microwave the heavy cream for 30 seconds. Stir in the marshmallow cream until smooth. Carefully invert the cakes onto plates and drizzle the marshmallow sauce on the side. Sprinkle graham cracker crumbs on top and serve warm.