Warm Mexican Chocolate Cakettes Recipe

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Warm Mexican Chocolate Cakettes Recipe

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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! —Matt Warren, Mequon, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.

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

Nutritional Facts

1 serving: 586 calories, 25g fat (15g saturated fat), 131mg cholesterol, 329mg sodium, 87g carbohydrate (66g sugars, 2g fiber), 7g protein.

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

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