Hot Chocolate Cake With Marshmallows Recipe

Name: Hot Chocolate Cake With Marshmallows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter, plus; extra unsalted butter, for coating; 3 tablespoons flour, plus; extra flour, for coating; 1/2 cup sugar, plus; extra sugar, for coating; 10 ounces semisweet chocolate, coarsely chopped; 4 large eggs; 1 large egg yolk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup mini marshmallows; 2 tablespoons unsweetened cocoa powder

Servings: persons

8 tablespoons unsalted butter, plus
extra unsalted butter, for coating
3 tablespoons flour, plus
extra flour, for coating
1/2 cup sugar, plus
extra sugar, for coating
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder

1
Preheat oven to 375u00b0F.
2
Butter, flour and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware.
3
Wipe the rims clean.
4
Place the 8 tablespoons of butter and the chocolate in a bowl over a pan of simmering water (or in a double boiler) and melt.
5
Stir occasionally until combined and smooth.
6
Remove from heat and let cool 5 minutes.
7
Beat 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.
8
Stir the 3 tablespoons of flour into the chocolate.
9
Gradually add it to the egg mixture, beating on low until it is fully combined.
10
Spoon the batter into each cup until it is about 3/4 inch from the rim.
11
Bake until the cakes puff and begin to crack, but the centers are still a bit runny, about 13 to 17 minutes.
12
Remove from the oven.
13
Sprinkle with marshmallows, return to oven for 2 to 4 minutes, until the marshmallows begin to crisp.
14
Remove from oven.
15
Allow to cool about 5 minutes.
16
Sift cocoa on top.

925

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 tablespoons unsalted butter, plus, extra unsalted butter, for coating, 3 tablespoons flour, plus, extra flour, for coating, and more.

Yes, Hot Chocolate Cake With Marshmallows falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Chocolate Cake With Marshmallows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions