- 8 T unsalted butter, plus extra for coating
- 3 T all-purpose flour, plus extra for dusting
- 1/2 cup sugar, plus extra for dusting
- 10 ounces semisweet chocolate, coarsely chopped
- 4 large eggs
- 1 large egg yolk
- 1 t vanilla extract
- 1/4 t salt
- 1/2 cup mini marshmallows
- 2 T unsweetened cocoa powder
Directions: Preheat oven to 375 degrees. Generously butter, flour and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware. Wipe the rims clean. Place the 8 T 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(I just used my kitchen-aid), beat the eggs, yolk, vanilla, salt and 1/2 cup sugar at the highest speed until the volume doubles and mixture becomes foamy, about 5 minutes. Stir the 3 T 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 2-4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.
To make a cake instead....butter, flour and sugar a 10-inch springform pan. Pour batter into pan and bake for 22-25 minutes or, if you prefer a more gooey center, bake for 17-20 minutes. Remove from oven, cover with marshmallows and bake for another 2-4 minutes.