Ingredients
1 cup butter, cubed
8 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
4 egg yolks
1-1/2 cups plus 2 tablespoons sugar
2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1 cup miniature marshmallows
4-1/2 teaspoons cinnamon-sugar
Directions
1. Grease the bottoms only of twelve 6-oz. ramekins or custard cups; set aside. In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Set aside.
2. In a large mixing bowl, beat eggs and yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored, about 5 minutes. Beat in chocolate mixture. Combine flour and baking powder; beat into egg mixture just until combined.
3. Fill prepared ramekins half full; sprinkle with marshmallows. Bake at 400° for 12-15 minutes or until a toothpick inserted near the center comes out with moist crumbs. Sprinkle with cinnamon-sugar; serve immediately. Refrigerate leftovers.
Yield: 12 servings
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