Marshmallow-Topped Chocolate Pudding
What to do on the last day of vacation with a kid who loves to help cook, a fridge stocked with whole milk and eggs, and a pantry with cocoa, chocolate chips and sugar?
Make chocolate pudding, of course! Try it for dessert or brunch.
{Ingredients}
Serves 4
- 4 tablespoons unsalted butter
- 5 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons all-purpose flour
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 marshmallows
{Directions}
Preheat oven to 375ºF. Mist 4 6-oz. ramekins with cooking spray and place on a baking sheet.
Combine butter and chocolate in a large bowl and microwave on high until almost melted, 1 to 2 minutes. Stir until smooth and set aside to cool. Stir in flour.
With an electric mixer on medium-high speed, beat sugar, eggs, vanilla and salt until lightened and smooth, about 5 minutes. Fold in chocolate mixture.
Divide batter among ramekins; bake until cakes have risen and are cracked on top but still wet in centers, 12 to 15 minutes. Lightly press a marshmallow on top of each cake and bake until marshmallows have melted and begin to brown, 2 to 3 minutes longer. Before serving place ramekins on a wire rack for 5 minutes to cool.
{Cooking Notes}:
- Optional: Serve with whipped cream. The cakes are generally inverted and served with ice cream. However, these particular pudding cakes, made with the loving care of Troop 2656. Lessons learned - butter well, and make sure to keep your eye on the ramekins in the oven. Start checking at about 9 minutes. The cakes should be like mini volcanoes - cake on the outside and molten lava chocolate on the inside.