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Ingredients
- 8 tbsp (1 stick) unsalted butter plus extra for coating
- 3 tbsp flour, plus extra for coating
- 1/2 cup sugar plus extra for coating
- 10 oz semisweet chocolate, coarsely chopped
- 4 large eggs
- 1 large egg yolk
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 cup mini marshmallows
- 2 tbsp unsweetened cocoa powder
Details
Servings 8
Preparation
Step 1
Preheat oven to 375. Generously butter, flour and sugar 8 - 6 oz 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 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 tbsp of flour into the chocolate, then gradually add it to the egg mixture, beating on low until fully incorporated. Ladle the batter into each cup until about 1/2 inch from rim. Bake until the cakes puff and begin to crack but the centers are still a little runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2-4 minutes, until the marshmallows tops begin to crisp. Remove from oven, let cool for about 5 minutes. Sift cocoa on top. Serve warm.
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