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Mini Molten Chocolate Cakes & Burnt Marshmallow Ice Cream

Mini Molten Chocolate Cakes & Burnt Marshmallow Ice Cream

Sweet tooth. Oh precious little sweet tooth, I feel you there. Gnawing your way towards bananas foster. Clawing your way towards a snickerdoodle. You precious little gem, you soak up a key lime tart like a drink of water. A siphon for ganache. A suction cup making its home on miso caramel covering vanilla soft serve. You bathe in a mousse or a custard like a baby takes its first bath. And I hate you.

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I hate you for making me make these mini molten chocolate cakes. I loathe your essence for inspiring burnt marshmallows in rich, vanilla ice cream. I despise your willingness to follow through until the first bite is perfectly poised and received into your manipulative claws. Oh sweet tooth, I hate you, you beautiful sugar monger. You will never be satisfied!

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You motivate and distress me, you Siren of loneliness. Isolating me with a blow torch and a bunch of willing creme brûlées that need a good caramelization. You torture me by turning my whisk in a bowl of mascarpone whipped cream, twisting the knife as I pipe it onto a fresh, room temperature chocolate buttermilk cake. I, the marionette, you the Puppeteer, playing my every move. And you smashed my Conscious with a spatula covered in raspberry coulis, you monster. I might never wish upon a star again.

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You connive your way into the graces of my weakness every 28 days and I make a batch of chocolate chip cookies to appease you, make you happy. And then you fill me with regret and a bloated stomach. You evil little tooth, I should have you pulled. But I could never follow through with it. You wouldn’t have it. Before I could get the pliers and pull you myself, you would have me at the store buying a pound of cake flour or fresh peaches for cobbler. I can never get an edge on you.

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Like a small, wounded forest animal, I am defenseless against you. Left here, in the wilderness, with these delightful molten chocolate cakes topped with burnt marshmallow ice cream. How dare you. And you didn’t even leave me a spoon…

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Mini Molten Chocolate Cakes & Burnt Marshmallow Ice Cream

Yield: 8
Impress your boss, friend, partner, lover, pet sitter with these delicious molten chocolate cakes topped with burnt marshmallow ice cream. As Rufus Wainwright said so eloquently in one of my favorite songs, "Everything it seems I like's a little bit sweeter, a little bit fatter, a little bit harmful for me." Truth.


Mini Molten Chocolate Cakes
  • 8 oz dark chocolate (I like 85%)
  • 2 tbsp corn starch, sifted
  • 4 eggs
  • 4 egg yolks
  • 1 cup granulated sugar
  • 1/2 tsp vanilla or seeds from 1 vanilla bean pod
  • 10 tbsp unsalted butter
  • Powdered sugar for dusting
  • Black Hawaiian salt, for sprinkling
Burnt Marshmallow Ice Cream
  • 3 extra large marshmallows, burnt
  • 1 3/4 cup raw heavy cream
  • 1 1/4 cup raw whole milk
  • 1/2 cup plus 2 tbsp sugar
  • 1/3 cup light corn syrup
  • 1/4 tsp salt
  • 6 large egg yolks


How to cook Mini Molten Chocolate Cakes & Burnt Marshmallow Ice Cream

Make the Cakes
  1. Melt the butter and chocolate together in a bain marie. In a separate bowl, sift the cornstarch. Add the sugar, eggs, and egg yolks and mix thoroughly with the cornstarch. Slowly whisk in the melted butter and chocolate. Thoroughly mix in the vanilla. Chill for 2 hours. Preheat the oven to 375. After the batter has chilled, butter eight 6 oz ramekins and coat with sugar. Distribute the batter among the ramekins with a scoop and place in the oven until set, 15 - 18 minutes. The outside will be nice and crispy and the inside still molten. Top with burnt marshmallow ice cream, a dusting of powder sugar, and a sprinkle of black Hawaiian salt.
Make the Ice Cream
  1. First, burn the extra large marshmallows.  I do this with a hand torch but a match, gas stove, or lighter will do just fine.  Each time you burn it, peel off the top burnt layer and place it in a medium saucepan.  I keep burning the layers until the marshmallow gets down to about 1 cm in size and I throw the remainder in.  You can't burn it too much in my opinion. The ice cream should be speckled with the black, caramelized bits of mallow.  
  2. Place your ice cream container in the freezer (what you will ultimately store it in). In the same saucepan containing all the burnt marshmallow bits, add the milk, cream,  1/4 cup sugar plus 2 tbsp, corn syrup, and salt.  Heat on medium high, stirring occasionally, until mixture registers 175 degrees.
  3. While the cream heats, whisk the yolks and remaining 1/4 cup sugar.  Slowly whisk 1 cup of the heated cream mix into the egg yolk mixture until combined. Return the mixture and cook on medium-low until it registers 180 degrees.  Pour into a large bowl until it finishes steaming, about 10 minutes.  Cover and chill overnight. 
  4. Remove custard from fridge and transfer to an ice cream maker.  Churn until it registers 21 degrees, about 25 minutes.  Transfer mixture to the chilled ice cream container and press plastic wrap on the surface.  Return to freezer for 3 hours before serving.  I usually set mine out about 10 minutes before scooping. 
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