Hot Chocolate Cake

hot-chocolate-cake
Photo by Jim Franco
Hot Chocolate Cake 3.4 166 5 1
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 447 calories
    • Fat 29 g
    • Sat Fat 18 g
    • Cholesterol 150 mg
    • Sodium 114 mg
    • Protein 7 g
    • Carbohydrate 40 g
    • Sugar 30 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 36 mg

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.

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.