Is there anything better than melty marshmallows wrapped up in chocolate? Whoever invented s'mores had the right idea. These little cakes have all the allure of a campfire dessert, without the smelly smoke on your clothes and in your hair.
1 1/3 cups semisweet chocolate chips
1/4 cup butter
1/3 cup sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose gluten-free flour
6 large marshmallows
Powdered sugar (optional) 1. 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.
2. Fill six buttered, floured ramekins (I used a jumbo muffin pan) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
3. Bake in the center of a 350° 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.
Next time I think I might try adding a graham cracker crust on the bottom. Like I said, campfire dessert without the stink.
1 1/3 cups semisweet chocolate chips
1/4 cup butter
1/3 cup sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose gluten-free flour
6 large marshmallows
Powdered sugar (optional) 1. 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.
2. Fill six buttered, floured ramekins (I used a jumbo muffin pan) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
3. Bake in the center of a 350° 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.
Next time I think I might try adding a graham cracker crust on the bottom. Like I said, campfire dessert without the stink.
RSS Feed