Zutaten für Hot Chocolate Cake With Marshmallows
- Unsalted Butter
- 3 tablespoons all-purpose flour
- ½ cup (100g) granulated sugar
- Semisweet Chocolate
- 2 large eggs
- Egg Yolk
- Vanilla Extract
- Pinch of salt
- Mini Marshmallows
- Unsweetened Cocoa Powder
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Zubereitung von Hot Chocolate Cake With Marshmallows
- Preheat oven to 375°F (190°C).
- Butter, flour, and sugar eight 6-ounce oven-safe coffee mugs or ramekins. Wipe rims clean.
- In a heatproof bowl set over a pan of simmering water, melt 8 tablespoons (1 stick) unsalted butter and 6 ounces (170g) bittersweet chocolate. Stir until smooth and combined. Remove from heat and let cool for 5 minutes.
- In a separate bowl, beat 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract, and a pinch of salt with ½ cup (100g) granulated sugar at high speed until light, fluffy, and doubled in volume (about 5 minutes).
- In a small bowl, whisk together 3 tablespoons all-purpose flour and the melted chocolate mixture until smooth.
- Gradually add the chocolate mixture to the egg mixture, gently folding until just combined. Do not overmix.
- Spoon the batter into each prepared mug, filling about ¾ full.
- Bake for 13-17 minutes, or until the cakes puff and crack on top but the centers are still slightly soft.
- Remove from oven and immediately sprinkle each cake generously with mini marshmallows (about 1 tablespoon per mug).
- Return to the oven for 2-4 minutes, or until marshmallows are golden brown and slightly crisp.
- Remove from oven and let cool for about 5 minutes before serving. Dust with unsweetened cocoa powder, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
59g
Fat
99g
Carbs
9g
