Hot Chocolate Cake

Hot Chocolate Cake
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2006

Nutritional Information

  • Per Serving
  • Calories 447
  • Fat 29g
  • Sat Fat 18g
  • Cholesterol 150mg
  • Sodium 114mg
  • Protein 7g
  • Carbohydrate 40g
  • Sugar 30g
  • Fiber 1g
  • Iron 2mg
  • Calcium 36mg
What does this mean? See Nutrition 101 .

Quick Tip

Decorated coffee table
To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer.

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