Marshmallow Mocha Cakes

The chocolate center of these little beauties definitely over powers the marshmallow.. add more marshmallows or even the large marshmallows to get a more fluffy gooey marshmallow-y center. 


Marshmallow Mocha Cakes 


You might need these: 



1 tablespoon butter

1 cup butter

8 ounces bittersweet chocolate morsels

4 egg yolks

4 large eggs

2 cups powdered sugar

3/4 cup all-purpose flour

1 teaspoon instant espresso or instant coffee granules

1 cup small marshmallows 


Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.

Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 30 second intervals.

Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.

Sift together sugar , flour and instant espresso. Gradually whisk sugar mixture into chocolate mixture until well blended. Fill six buttered, floured ramekins, about halfway. Press about 5 marshmallows into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.. Place ramekins in a 15- x 10-inch jelly-roll pan.

Bake at 425° for 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.