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Warm Mexican Chocolate Cakettes Recipe

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! —Matt Warren, Mequon, Wisconsin

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Warm Mexican Chocolate Cakettes Recipe

Prep: 40 min. Bake: 25 min.

Yield: 6 Servings

40 25 65

Ingredients

1 cup 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

Butter six 8-ounce ovenproof coffee mugs or ramekins.
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.
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.
Bake at 350° for 25-30 minutes or until set and a knife inserted near the center comes out clean.
Meanwhile, in small bowl, stir marshmallow creme until smooth. Add cream; beat until soft peaks form. Refrigerate until serving.
Dollop each dessert with marshmallow topping and garnish with chocolate curls. Serve warm. Yield: 6 servings.

Nutritional Facts 1 serving equals 586 calories, 25 g fat (15 g saturated fat), 131 mg cholesterol, 329 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Warm Mexican Chocolate Cakettes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p67