Warm Mexican Chocolate Cakettes |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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What could be more comforting than a cup of hot chocolate topped with marshmallows? How about my souffle-inspired Warm Mexican Chocolate Cakettes? Talk about a crowd pleaser! âMatt Warren, Mequon, Wisconsin Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/8 teaspoon salt |
6 ounces mexican chocolate, chopped |
1 package (1 ounce) instant hot cocoa mix |
3 tablespoons boiling water |
1/4 cup unsalted butter, softened |
2/3 cup packed brown sugar |
2 eggs |
1/2 cup sour cream |
2 tablespoons brewed coffee |
1/2 teaspoon vanilla extract |
whipped marshmallow topping: |
1/3 cup marshmallow creme |
1/2 cup heavy whipping cream |
chocolate curls |
Directions:
1. Butter six 8-ounce ovenproof coffee mugs or ramekins.
2. In a small bowl, combine the flour, baking soda and salt; set aside. In a small saucepan, combine the chocolate, cocoa mix and water. Cook and stir over medium heat until smooth; cool.
3. In small bowl, beat butter and brown sugar until well blended. Beat in eggs, one at time, beating well after each addition. Add chocolate mixture; mix well. Add sour cream alternately with dry ingredients, beating well after each addition. Add coffee and vanilla. Divide among prepared cups.
4. Bake at 350° for 25-30 minutes or until set and a knife inserted near the center comes out clean.
5. Meanwhile, in small bowl, stir marshmallow creme until smooth. Add cream; beat until soft peaks form. Refrigerate until serving.
6. Dollop each dessert with marshmallow topping and garnish with chocolate curls. Serve warm. Yield: 6 servings.
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