As if lava cakes couldn’t get any better, now they’re topped with fluffy toasted marshmallow! These two are a match made in heaven. This dish is light on cake, heavy on the lava and covered in a layer of marshmallow fluff after baking. Give it a quick torch and dig in to an absolute chocolate dream!
WHAT YOU NEED 70% Lindt chocolate bar salted butter granulated sugar large egg + egg yolk vanilla extract instant espresso cornstarch marshmallow fluff
1. Preheat the oven to 425F and butter the inside of two 6 oz ramekins. 2. In a medium heat-safe bowl, add the chocolate and butter. Microwave in 30 second intervals until smooth. 3. Then whisk in the sugar, egg, egg yolk and vanilla followed by the espresso and cornstarch. 4. 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.
5. 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. 6. Cool for another 5 minutes, then dig into ooey gooey chocolate heaven!