Rating: 3.5 stars
173 Ratings
  • 5 star values: 45
  • 4 star values: 38
  • 3 star values: 45
  • 2 star values: 35
  • 1 star values: 10
Beth Pilar

Gallery

Credit: Jim Franco

Recipe Summary

hands-on:
20 mins
total:
55 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

447 calories; fat 29g; saturated fat 18g; cholesterol 150mg; sodium 114mg; protein 7g; carbohydrates 40g; sugars 30g; fiber 1g; iron 2mg; calcium 36mg.
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