Hot Chocolate Cake

By mschweickert

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus extra for coating
• 3 tablespoons all-purpose flour, plus extra for dusting
• 1/2 cup sugar, plus extra for dusting
• 10 ounces semisweet chocolate, coarsely chopped
• 4 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup mini marshmallows
• 2 tablespoons unsweetened cocoa powder

Details

Servings 8
Preparation time 20mins
Cooking time 55mins
Adapted from realsimple.com

Preparation

Step 1

Directions

Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware.
Wipe the rims clean.

Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring
once or twice until smooth. Remove from heat and let cool 5 minutes.

Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles
and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it
to the egg mixture, beating on low until it's fully incorporated.

Ladle the batter into each cup until it's about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the
centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to
4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.