Hot Chocolate (Cake in a Cup)

I still haven't given up on sequins being the answer to world peace (mentioned here), but given the slim chance that every single person does not embrace the power of shine I am feeling much better having discovered a back up plan.

Consuming hot chocolate cake in a cup by the glowing lights of a Christmas tree.   

See what I mean?  

Santa is on his way for both the naughty and the nice who leave this one out.

Now maybe you have heard of this magic before, but prior to yesterday I had not.  There I was randomly browsing Real Simple trying to forget that the lights on the tree all went out within a minute of being plugged in (Jesus take the wheel) when a golden marshmallow covered cup caught my eye.  Next thing I knew I was in the kitchen and the rest is history.  I.am.telling.you this thing is like smores sans the graham wafer and it is gooood!  I made a gluten-free version and it worked out perfectly, but regular flour will work just the same.

Oh, and make sure your cup is oven safe or it could be a hot mess.

You can find the recipe here and for convenience sake I'll list it below.

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus extra for coating
• 3 tablespoons all-purpose flour (*I used my fave gluten-free blend listed here), plus extra for dusting
• 1/2 cup sugar, plus extra for dusting
• 10 oz. semi-sweet chocolate (*I used chips)
• 4 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup mini marshmallows
• 2 tablespoons unsweetened cocoa powder  

Method

• Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware. Wipe the rims clean. *Now let me interrupt.  I made 2 of these in the large Pottery Barn Great White Mugs and 2 is all this recipe yielded, so if you have large mugs be prepared for fewer servings. 
• Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes. 

• Using a handheld mixer, 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.  

• Ladle the batter into each cup until it's about 1/2 inch from the rim. 

• Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes - will be closer to 20 minutes for larger mugs like these. 

• 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. 

 

 Prepare for greatness

This may be my new go-to.  The marshmallows are such a perfect addition - just that little bit of gooey crispness is out of this world - and the cake is rich and warm and ridiculously tasty.    And yes this is the same person who just a couple weeks ago was on the diet wagon...and I kind of still am, but in cases of tree angst one must do what one must do.

As you'll notice - the lights were lit in the background of picture number one.  Now, they've decided not to be.  These lights are brand new.  This is the third replacement strand.  I am feeling very weary friends.  Is it so much to ask for the lights to just stay lit?  Apparently so.  Sigh.  Santa?  You out there??  Please send the lighting pros. Yaaaaaaawn.