Joes Molten Marshmallow Chocolate Cakes Food

JOE'S MOLTEN MARSHMALLOW-CHOCOLATE CAKES

Joe's Molten Marshmallow-Chocolate Cakes image

Thirteen-year-old Joe Kozal was impressed by a molten chocolate cake in a restaurant but thought he could do better. Instead of chocolate, Joe's cakes ooze melted marshmallow.

Provided by Joe Kozal, Calabasas, CA,

Yield MAKES: 6 servings

Number Of Ingredients 8

Ingredients

1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)

Steps:

In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

Nutrition Facts : Calories 440, Carbohydrate 58, Cholesterol 98, Fat 23, Fiber 2.8, Protein 6.2, SaturatedFat 13, Sodium 130

JOE'S MOLTEN MARSHMALLOW-CHOCOLATE CAKES

Joe's Molten Marshmallow-Chocolate Cakes image

You can have these rich, chocolatey cakes on the table in less than 25 minutes! Talk about satisfying your sweet tooth in a hurry! This recipe comes from Sunset magazine and was created by 13 year old Joe Kozal. They are delicious little molten cakes but instead of chocolate oozing out, they ooze marshmallow! Awesome!

Provided by Realtor by day

Categories Dessert

Time 20m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/3 cups semi-sweet chocolate chips
1/4 cup butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
powdered sugar (optional)

Steps:

In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

Nutrition Facts : Calories 413.2, Fat 20.7, SaturatedFat 12, Cholesterol 90.8, Sodium 88, Carbohydrate 56.4, Fiber 2.8, Sugar 35.7, Protein 6

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In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

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