Marshmallow-Topped Chocolate Pudding Cakes – a delicious recipe with unsalted butter, bittersweet chocolate, flour, brown sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. Mist 4 6-oz. ramekins with cooking spray and place on a baking sheet.
2
Combine butter and chocolate in a large bowl and microwave on high until almost melted, 1 to 2 minutes. Stir until smooth and set aside to cool. Stir in flour.
3
With an electric mixer on medium-high speed, beat sugar, eggs, vanilla and salt until lightened and smooth, about 5 minutes. Fold in chocolate mixture.
4
Divide batter among ramekins; bake until cakes have risen and are cracked on top but still wet in centers, 12 to 15 minutes. Lightly press a marshmallow on top of each cake and bake until marshmallows have melted and begin to brown, 2 to 3 minutes longer. Place ramekins on a wire rack for 5 minutes to cool before serving.
442
kcal
Calories
27
g
Fat
40
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 5 ounces bittersweet chocolate, finely chopped, 1 1/2 tablespoons all-purpose flour, 1/4 cup packed light brown sugar, and more.
Yes, Marshmallow-Topped Chocolate Pudding Cakes 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.
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