Molten Chocolate Cake with Marshmallow Filling

Molten chocolate cake, or lava cake, is a popular dessert that combines the elements of a flourless chocolate cake and a souffle. Chef Jean-Georges Vongerichten claims to have invented the molten chocolate cake in 1987. But French chef and chocolatier Jacques Torres has disputed that claim, arguing that such a dish already existed in France. Regardless of who invented the dish, its now a popular dessert that we all enjoy.

Ingredients:
1 stick unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
4 tablespoons of marshmallow fluff
Confectioners' sugar for sprinkling

Directions:
1. Preheat the oven to 425 degrees. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour, dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.

2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.

3. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.

4. Spoon tow-thirds of the batter into the prepared ramekins. Using a slightly moistened spoon, divide the marshmallow fluff among the ramekins. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.

5. Rum the tip of a small knife around each cake to loosen. Invert a small plate over each cake and using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners' sugar and serve immediately.

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