Description
Take your lava cakes to the next level with a layer of toasted marshmallow on top! These lava cakes bake to absolute perfection…aka more lava than cake. When they’re fresh from the oven, the cakes are topped with a layer of marshmallow fluff and toasted until golden brown. It’s the perfect indulgence for two!
Ingredients
Toasted Marshmallow Lava Cakes
- 3.5 oz bar 70% Lindt chocolate, chopped to make 3/4 cup
- 1/4 cup (55g) salted butter, sliced, plus more for ramekin
- 3 tbsp sugar
- 1 large egg + 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp instant espresso
- 1 tbsp cornstarch
- 7 oz jar marshmallow fluff (about ⅔ of the jar)
Instructions
Toasted Marshmallow Lava Cakes
- Preheat the oven to 425F and butter the inside of two 6 oz ramekins.
- In a medium heat-safe bowl, add the chocolate and butter. Microwave in 30 second intervals until smooth.
- Then whisk in the sugar, egg, egg yolk and vanilla followed by the espresso and cornstarch.
- Divide the batter between the two ramekins and place on a baking sheet. Bake for 10 to 12 minutes or until the edges are puffed and the center is jiggly and underdone.
- Allow to cool for about 5 minutes, then pipe the marshmallow fluff on top and toast with a kitchen torch. You can also place them about 6 inches from the broiler and broil on high for about 20 seconds – keep an eye on it and don’t walk away.
- Cool for another 5 minutes, then dig into ooey gooey chocolate heaven!
- Prep Time: 5 minutes
- Cooling Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
