April 29, 2006 | Episode 17
In a cup or in a pie dish, this rich, easy cake will delight guests both big and small.
Real Simple Television Productions Inc.
Hot Chocolate Cake
- Hands-On Time: 20 minutes
Total Time: 55 minutes
Makes 6 to 8 servings
- 8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder
Heat oven to 375° F.
Generously butter, flour, and sugar eight
6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.
butter and chocolate in a large heatproof bowl. Set it over a pan of
simmering water, and heat, stirring once or twice, until melted and
Remove from heat. Let cool for 5 minutes.
With an electric mixer on
medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the
sugar until the volume doubles and the mixture becomes foamy, about 5
minutes. Stir the flour into the chocolate mixture, mixing until
incorporated. Reduce speed to low and slowly add the chocolate mixture
to the egg mixture, mixing until incorporated. FIll each
cup about 1/2 inch from the rim. Bake until the cakes puff
and begin to crack on the surface but are still a bit runny in the
center, 13 to 17 minutes, depending on the size of the cups. Remove
from oven. Sprinkle with the marshmallows and return to oven until the
marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let
cool for about 5 minutes. Sift the cocoa over the top.
Tip: If you prefer a larger
cake, bake the batter in a 9- or 10-inch springform pan and use
regular-size marshmallows to cover. You will need to increase the
baking time to 17 to 20 minutes for a gooey center, 22 to 25 minutes
for a mildly fudge-like interior.