Not to be confused with the chocolate cake in a mug recipe that you nuke in the microwave, this recipe for hot chocolate cake is rich, runny, and chocolaty and only takes about 20 minutes in the oven. It’s baked in (over-proof) tea cups for a touch of wintry festiveness. And, the crispy marshmallow topping put it really over the top.
Hot Chocolate Cake from Real Simple
- 1 stick unsalted butter, plus extra for coating
- 3 tablespoons all-purpose flour, plus extra for dusting
- 1/2 cup sugar, plus extra for dusting
- 10 oz. semisweet chocolate, coarsely chopped
- 4 eggs
- 1 egg yolk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup mini marshmallows
- 2 tablespoon unsweetened cocoa powder
Butter, flour, and sugar eight 6-ounce oven-proof tea cups or coffee mugs.
Melt 8 tablespoons of butter and chocolate in a medium heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat and let cool 5 minutes.
Beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it’s fully incorporated.
Fill each cup with batter — about 1/2 inch from the rim. Bake at 375 until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp.
Remove from oven; let cool about 5 minutes. Sift the cocoa on top.