Chocolate Marshmallow Molten Lava Cakes

• Refrigerated

  • 2 Eggs, medium

• Condiments

  • 1/2 cup Butter/spread, light

• Baking & Spices

  • 1/2 cup Caster sugar, powdered
  • 1/4 cup Chocolate
  • 100 g Dark chocolate
  • 1/4 cup Flour
  • 1 tsp Icing sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 3 tbsp Low fat milk, skim

• Desserts

  • 6 Marshmallows, large
  • 1 Marshmallows

Found on cafedelites.com

Description

Ingredients

• ½ cup light butter/spread of choice
• 100g dark chocolate (I used Lindt 70%)
• ½ cup powdered/caster sugar
• 1 tsp pure vanilla extract
• ¼ cup flour
• 2 medium egg(s)
• 6 large Marshmallows
• 1 tsp icing sugar, to dust
• ¼ cup chocolate of choice (I used Lindt again)
• 3 tablespoons skim/low fat milk
• Extra marshmallows for roasting (OPTIONAL)

Directions

• Preheat oven to 220°C | 425°F. Lightly grease a 6-hole muffin tin (or 6 small ramekins) with butter or cooking oil spray; wipe excess over with a paper towel and set aside.
• Combine the butter/spread and chocolate in a medium-sized saucepan over low heat. Cook while stirring until melted and smooth.
• Combine butter and chocolate in a medium-sized microwave safe bowl; melt in 30 second increments stirring between each until chocolate and butter are melted and well combined.
• Remove from heat (or microwave); stir in sugar and vanilla.
• Add flour to the chocolate mixture in the pan; whisk until combined. Whisk one egg into the mixture at a time until a smooth chocolate batter is formed..
• Pour the batter into the prepared muffin tray (or ramekins) until full. Add 1 marshmallow into each mould and press them down (they will float up slightly but sink as they bake).
• Place muffin tray onto a baking tray and bake for 10 minutes or until the edges have set but the centre of each cake is a little soft. Allow to cool in the muffin tray for 5 minutes. Using a knife, gently pull cake away from the sides of the tray before turning out onto a baking tray lined with parchment/baking paper. Lift each cake onto a serving plate with a wide spatula while still warm and gooey (or they will stick to the tray if left for too long).
• Dust with powdered/icing sugar and serve with extra marshmallows or roasted marshmallows. Drizzle over melted chocolate.
• Melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each increment until melted (it should only take 1 minute all together). Pour in the milk and mix until smooth and combined.
• Place marshmallows onto a baking tray lined with parchment/baking paper in a single layer. Change oven settings to grill/broil on medium heat; grill until marshmallows have puffed up and are golden and melted. Spoon them onto the top of each cake (OPTIONAL).

Nutrition