lumicero/recipes-ing2inst huggingface dataset:
Title: Marbled Bundt Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 sour cream
- 1 vanilla
- 4 flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 4 bittersweet chocolate
- 1 chocolate chips
- 1 white chocolate chips
Instructions:
1. Set oven to 325 degrees.
2. Grease and flour a 12-cup bundt cake pan.
3. In a bowl beat butter with 2 cups plus 2 tbsps sugar together until fluffy (about 3 minutes).
4. Add in eggs and vanilla; beat until well combined (about 4 minutes).
5. Add in the sour cream; mix until combined.
6. In a bowl mix together flour, baking powder, baking soda and salt; add the creamed mixture; mix until just combined.
7. Remove 2 cups of the batter; stir in the melted bittersweet chocolate.
8. Add/stir in the dark chocolate chips into the white cake batter.
9. Add/stir the white chocolate chips into the dark batter.
10. Using heaping tablespoonfuls alternately dollup the different cake batters into the prepared bundt pan.
11. Run a knife through the cake only once, swirling the batter a little.
12. Bake for about 50-60 minutes, or until the cake tests done.
13. Cool cake in pan for about 15-20 minutes before removing to a rack.
Title: Kakeladi's Original Wasc (White Almond Sour Cream) Cake
Ingredients:
- 1 all-purpose flour
- 1 granulated sugar
- 1 eggs
- 3 water
- 1 sour cream
- 1
Instructions:
1. In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
2. Place remaining ingredients in mixer bowl then add the dry.
3. Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
4. This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
5. Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.
6. Special NOTES:
7. That's right -- there is NO oil, butter or margarine in this recipe.
8. Use large eggs.
9. If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
10. Can use ANY cake flavor.
11. Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
12. It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk.
Title: Greek Wedding Cookies
Ingredients:
- 1 sweet butter
- 1 confectioners' sugar
- 1/4 flour
- 1/4 cornstarch
- 3 3/4 confectioners' sugar
- 1/2
- 1
Instructions:
1. Soften butter to room temperature, then beat with electric mixer 10 minutes, or until white and creamy.
2. Continuing to beat constantly, add the 1/4 cup sugar, egg yolk, and orange juice, until mixture is thick like mayonnaise.
3. Sift flour and cornstarch into bowl and continue mixing until mixed well, then knead for 5 minutes.
4. Roll dough into a round log and cut diagonally into 1/2 inch slices, then shape with fingers into crescent shapes.
5. Place 1/2 inch apart on ungreased cookie sheet.
6. Stick a whole clove in the center of each cookie, and bake in preheated 350 degree oven for 25 minutes.
7. Sprinkle 1 cup (of the 1 pound) sugar on a large sheet of waxed paper, then gently transfer the hot cookies (using a spatula) onto the waxed paper, as soon as they come out of the oven.
8. Place cookies side by side on the waxed paper, and once they are all on the paper, sift the remaining sugar over the cookies.
9. Cool 4 hours,then serve, or wait until the next day when they are even better.
Title: Green Tomato Cake With Brown Butter Icing
Ingredients:
- 1 butter
- 2 1/2 sugar
- 3 eggs
- 3 all-purpose flour
- 1 1/4 ground cinnamon
- 1 baking powder
- 1 salt
- 1/2 ground nutmeg
- 2 1/2 green tomatoes
- 1 golden raisin
- 1 walnuts
Instructions:
1. Browned Butter Icing, recipe follows.
2. Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
3. Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
4. In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
5. Browned Butter Icing:.
6. 1/2 cup (1 stick) butter.
7. 1 cup confectioners' sugar.
8. In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
9. Yield: about 1 cup.
Title: Chocolate Cream Cheese Peanut Butter and Caramel Pie
Ingredients:
- 1 cream cheese
- 2 powdered sugar
- 1 sugar
- 1 butter
- 2 creamy peanut butter
- 1/2
- 6
- 1/3
Instructions:
1. Bake pie crust according to package directions. Let cool completely.
2. Place chocolate chunks in a food processor and grind almost to a powder.
3. In a large mixing bowl combine softened cream cheese, powdered sugar, and using an electric mixer combine completely.
4. Add ground chocolate chunks, sugar and melted butter and using the electric mixer combine completely.
5. Melt peanut butter in a microwave, about 1 minute.
6. When pie crust is completely cooled pour melted peanut butter into the pie crust and spread it evenly over the bottom and sides of the crust with a rubber spatula. After peanut butter is spread and smoothed out, place in refrigerator for 20 minutes until peanut butter is set or in the freezer for 5 minutes.
7. Once peanut butter is set, spoon the cream cheese and chocolate mixture evenly over the top of the peanut butter.
8. Drizzle the top of the pie with the caramel ice cream topping.
9. Cover and refrigerate for at least 30 minutes before serving.
Title: Chocolate Kahlua Skor Trifle
Ingredients:
- 1 chocolate cake mix with pudding
- 1 vanilla instant pudding mix
- 8 Cool Whip
- 16 Kahlua
- 1/4
Instructions:
1. Prepare vanilla pudding mix per box instructions adding Kahlua and refrigerate overnight.
2. Perpare chocolate cake mix per box directions in 2 round cake pans.
3. Cool and cut each round cake to create 4 rounds.
4. Break candy bars into small bits.
5. Trifle bowl:
6. Carefully lay one cake round on bottom of trifle dish.
7. Spread thin layer of pudding over the cake.
8. Spread even layer of whipped cream over the pudding.
9. Layer Skor bits over the whipped cream.
10. Repeat in that order for a total of 16 layers.
11. Enjoy!
12. (Keep in the fridge until your ready to dive in.).
Title: Jumbo Coconut Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 2 unsifted all-purpose flour
- 1/2 baking soda
- 3/4 salt
- 3/4 nutmeg
- 12 unsalted butter
- 1 1/2 eggs
- 3 pure vanilla extract
- 2 1/2 sour cream
- 3/4 sweetened flaked coconut
- 1
Instructions:
1. Preheat the oven to 375°.
2. Film the inside of the muffin/cupcake cups with nonstick cooking spray; set aside.
3. Sift the flour, baking soda, salt and nutmeg onto a sheet of waxed paper.
4. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes.
5. Add half of the superfine sugar and beat for 1 minute; add the balance of the superfine sugar and beat for 2 minutes longer.
6. Beat in the eggs, one at a time, mixing for 45 seconds after each addition.
7. Blend in the vanilla extract.
8. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.
9. On low-speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture.
10. The batter will be smooth, moderately thick, and buttercream-like.
11. On low speed blend in the coconut.
12. Divide the batter among the prepared muffin/cupcake cups, mounding it slightly in the center.
13. Bake the cupcakes for 30 to 35 minutes (hs note: less if you use smaller tins), or until risen and completely set.
14. When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.
15. Cool the cupcakes in the pans on racks for 15 minutes. Carefully remove the cupcakes to cooling racks. Cool completely.
Title: Mocha Pudding
Ingredients:
- 1/3 butter
- 1 brown sugar
- 3 vanilla extract
- 3/4 ladyfingers
- 1/4
- 12
Instructions:
1. Cream butter and add sugar gradually, then the egg yolks.
2. Add coffee very slowly with vanilla.
3. Line a mold with ladyfingers.
4. Turn mixture into center and chill.
Title: Extra Moist Lemon Cupcakes
Ingredients:
- 1 1/3 flour
- 1/2 baking soda
- 1/2 baking powder
- 6 butter
- 2/3 sugar
- 2 eggs
- 1 lemon zest
- 2 lemon juice
- 1/2 yogurt
- 1/4 granulated sugar
- 3 lemon juice
- 3
Instructions:
1. Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
2. To make the batter:
3. whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
4. In medium bowl, beat the butter till light and fluffy --
5. With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
6. Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
7. Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
8. to make the syrup.stir lemon juice and sugar in small cup --
9. Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
10. Handle the cakes very gently.they will be tender and sticky.
11. Bake cakes about 20 minutes -- .
Title: Lemon Mousse With Figs
Ingredients:
- 40 lemon juice
- 70 sugar
- 2 lemons
- 1 egg
- 3 gelatin
- 40 lemon juice
- 3 sugar
- 40 cream cheese
- 120 creme fraiche
- 1 honey
- 2 figs
- 6
Instructions:
1. Mix all the ingredients for the base (first 4) in a heatproof bowl. Make a bain marie by sitting the bowl over a saucepan of simmering water and heating the mix for a few minutes until it starts to thicken. Put it in the freezer as you prepare the rest of the ingredients.
2. Rehydrate the leaves of gelatine in very cold water, following the instructions on the packet.
3. When the gelatine is ready, gently warm up the lemon juice in a saucepan and dissolve the gelatine in it, then remove from the heat.
4. Make a Swiss meringue by mixing the egg whites and sugar in a heatproof bowl and sitting the bowl over a saucepan of hot water to form a bain marie. Simmer for a couple of minutes until warm to the touch, then remove from the heat and work with a whisk until cool.
5. Stir the cream cheese and creme fraiche in a mixing bowl until smooth. Mix in the posset base from the freezer, then add the lemon juice and gelatine and stir well, and lastly fold in the Swiss meringue. Spoon into ramekins or glass dishes and leave to set in the fridge for 2-3 hours.
6. When it's time to serve, put the honey into a pan, throw in the figs, and toss them over a low heat for a couple of minutes until evenly coated. Cut the figs in half and place a couple on top of each mousse.
Title: Mansikkalumi - Finnish Strawberry "snow"
Ingredients:
- 2/3 vanilla extract
- 1/2 fresh strawberries
- 2
- 1/2
- 3
- 8
Instructions:
1. Combine whipping cream and vanilla extract, then chill for 15 minutes (or more) in the refrigerator.
2. Mash or blend strawberries into a purée. Whip together the strawberry purée and egg whites until light and frothy, gradually adding baker's sugar (note: the mixture will triple in volume).
3. Whip the chilled cream until stiff peaks form. Gently fold whipped cream into the strawberry purée mixture.
4. Pour into dessert bowls or glasses, garnish with fresh strawberries, and serve immediately (can be refrigerated for up to two hours).
Title: Sinful Banana Pudding With Amaretto
Ingredients:
- 2 vanilla instant pudding mix
- 2 sweetened condensed milk
- 1 lemon juice
- 1 amaretto liqueur
- 1/2 vanilla extract
- 1 bananas
- 2
- 5
- 8
Instructions:
1. In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
2. In a large glass serving bowl, layer pudding mixture, bananas and cookies.
3. Chill until serving.
Title: Cambodian Pineapple Custard (Num Crème Ma-Nor)
Ingredients:
- 4 eggs
- 1 coconut milk
- 1/2 sugar
- 1/2 palm sugar
- 1 light brown sugar
- 8 pure vanilla extract
- crushed pineapple
Instructions:
1. Pre heat oven to 350* F.
2. Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
3. Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides.
4. Bake for an hour or until a knife comes out clean.
5. Cool completely and refrigerate until ready to serve. Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.
Title: Scroggins Biscuits (Cookies)
Ingredients:
- 1 butter
- 1/4 peanut butter
- 1/2 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 baking soda
- 2 rolled oats
- 1 chocolate chips
- 1 sultana
- 1/2 walnuts
Instructions:
1. Heat oven to 350F (180C), with oven rack just below the middle. Line 2 baking sheets with parchment paper or a silicone liner.
2. Beat the softened butter and the next five ingredients together in a large bowl.
3. Sift in the flour and the baking soda, stirring with wooden spoon.
4. Mix in the remaining ingredients, using a wooden spoon or your hands.
5. Scoop about 1 tablespoon of dough and slightly flatten with hands for each cookie. Place onto prepared baking sheet, leaving some space for spreading, baking one sheet while you shape more cookies.
6. Bake for about 12 minutes or until lightly browned. While cookies are warm, use a spatula to place them onto a cooling rack.
7. When cool, store in an airtight container.
Title: Easy Cherry Dessert
Ingredients:
- 18 cherry pie filling
- 2 butter
- 1/2
Instructions:
1. Pour cherries in 13 x 9 pan.
2. Put cake mix on top, do not mix.
3. Put melted butter on top.
4. Bake at 375 degrees for 45 minutes.
Title: pumpkin fluff - WW 1.5 points
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 canned pumpkin
- 4 Cool Whip Free
- 1 pumpkin pie spice
- 1/2 cinnamon
Instructions:
1. Combine all ingredients in a large bow.
2. Beat with electric beater until mixed completely.
3. Divide mixture into 4 dessert dishes and chill at least 1 hour.
Title: Nanaimo Bars
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1/4 egg
- 1 graham cracker crumbs
- 2 flaked coconut
- 1 unsalted peanuts
- 1/2 walnuts
- 1 sweetened condensed milk
- 1/2 creamy peanut butter
- 4
Instructions:
1. Combine butter, cocoa, egg, crumbs, coconut, and peanuts. Press evenly into bottom of a parchment paper-lined 9-inch square pan.
2. Combine Eagle Brand milk with peanut butter; cook and stir over medium heat until slightly thickened. Remove from heat. Spread over base.
3. Melt chocolate and drizzle or spread over Eagle Brand layer.
4. Chill 2 hours or until firm. Store covered in the refrigerator.
5. Prep time does not include chilling time.
Title: Peanut Brittle
Ingredients:
- 2 sugar
- 1 water
- 1/2 raw peanuts
- 2 1/2 - 3 butter
- 1 vanilla
- 1 1/2 baking soda
- 1 1/2
Instructions:
1. Boil first 3 ingredients to soft ball stage and add peanuts and butter.
2. Cook to golden brown stage, stirring constantly to prevent peanuts from burning.
3. Remove from stove and add 1 1/2 teaspoons vanilla and 1 1/2 teaspoons baking soda.
4. Stir lightly and immediately pour onto buttered cookie sheet and spread it lightly and quickly.
5. Allow to get cold, and break into chunks.
Title: Easy Lemon Poppy Seed Cake
Ingredients:
- 1 sour cream
- 1/2 water
- 1/2 eggs
- 2 poppy seeds
- 4
- 2
Instructions:
1. Preheat your oven to 350 degrees (F).
2. BEAT all ingredients, except Poppy Seed, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes.
3. STIR in Poppy Seed. Pour into greased and floured 10-cup Bundt pan.
4. BAKE in preheated 350°F oven 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar, if desired.
Title: Fresh Orange Jelly
Ingredients:
- 6 oranges
- 115 sugar
- 35 gelatin powder
- 2 agar-agar
- rum
Instructions:
1. Pour 60 ml of cold water in a small bowl.
2. Sprinkle the agar agar over the water and leave to soak for around 10 minutes.
3. Squeeze the oranges for the juice and thinly pare the rind of one of them.
4. Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves.
5. Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so.
6. Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to).
7. Refrigerate to set for 1 1/2 hours.
8. Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out.
9. (YOu can cover the mould with the plate and then invert and shake to loosen) Decorate with segments of orange peel.
Title: Eclair Bars
Ingredients:
- 1 water
- 1/4 butter
- 1 flour
- 4 eggs
- 8 cream cheese
- 1 vanilla instant pudding mix
- 2 2/3 milk
- 8 Cool Whip
- 12
Instructions:
1. Boil water and butter for 1 minute.
2. Add flour.
3. Beat in eggs, one at a time with electric mixer.
4. Pour and spread into a greased 9x13 pan.
5. Bake at 400 degrees for 30 minutes.
6. Cool.
7. Topping:.
8. Mix cream cheese, pudding and milk all together until smooth.
9. Spread on cooled crust.
10. Spread on cool whip.
11. Chill.
12. When serving drizzle Hershey's chocolate topping on each piece.
13. I have also used white chocolate mousse pudding, when plating spread warmed raspberry jam on plate, top with desert then drizzle chocolate on top.
14. Keep refrigerated.
Title: Boozy Baked Pears With Ginger and Brown Sugar
Ingredients:
- 1/3 brandy
- 1/2 raisins
- 1/4 crystallized ginger
- 1 lemon juice
- 1/2 water
- 3/4 light brown sugar
- 1 cinnamon
- 1/4 ground nutmeg
- 2 butter
- 6 bosc pears
Instructions:
1. Place first five ingredients in a small saucepot. Heat until warmed through, swirl the pan to coat the dried fruit, and set aside to soak.
2. Combine the brown sugar, cinnamon and nutmeg in a medium bowl. Using your fingers, crumble the butter into the mixture until it forms a slightly moist crumb topping.
3. Fill each pear with some of the mixture.
4. Place the pears in a 9-by-13-inch baking dish; pour the brandy mixture evenly over the pears. Cover with foil and bake for 30 minutes at 375°F
5. Uncover, gently flip the pears upside down—it's fine if some of the mixture falls out of the center. Bake for an additional 30 minutes. Transfer the pears to serving bowls; spoon the juices and fruit over.
6. For added flair, serve each pear with a scoop of vanilla frozen yogurt or sprinkle with lime zest!
Title: Eggless Vegan Carrot Cake Cupcakes
Ingredients:
- 1 1/2 baking powder
- 1/2 unsweetened applesauce
- 2 1/2 flour
- 3/4 sugar
- 2 baking soda
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/4 canola oil
- 2 carrots
- 1 crushed pineapple
Instructions:
1. In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
4. Mix well.
5. Add flaked coconut, nuts, or raisins if desired.
6. Scoop mixture into 24 cupcake liners.
7. Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
8. Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).
Title: Soft Honey Cookies
Ingredients:
- 9 eggs
- 2 1/2 sugar
- 1 honey
- 1 cinnamon
- 2 baking powder
- 3 baking soda
- 2 flour
- 1
- 9
Instructions:
1. Combine all ingredients, kneading well.
2. Refrigerate dough for 3-4 hours.
3. Preheat oven to 350.
4. Form dough into balls; if dough sticks, moisten your palms with a bit of water as needed. Place balls on greased cookie sheets.
5. Bake at 350 for 12-15 minutes or until cookie bottoms are brown. Do not overbake.
Title: Palmiers
Ingredients:
- 2 granulated sugar
- 1/8 kosher salt
- 2 puff pastry
Instructions:
1. Preheat oven to 450 degrees.
2. Combine the sugar and kosher salt.
3. Pour 1 cup of the sugar/salt mixture on a flat surface. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. (This is not about sprinkling, it's about an even covering of sugar.) With a rolling pin, roll the dough until it's 13x13 inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so the go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold the one half over the other half as though closing a book. You will have six layers.
4. Slice the dough into 1/2 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
5. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3-5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Title: Cranberry Spiced Pears
Ingredients:
- 3 cranberry juice
- 1/2 dried cranberries
- 2 orange zest
- 1/2 ground allspice
- 1 ground cloves
- 2 fresh pears
- 3
Instructions:
1. In a deep saucepan, combine cranberry juice, orange zest, cranberries, spices and bring to boil over medium heat.
2. Reduce heat to medium, cook mixture until reduced to about 2 cups (about 10 minutes).
3. Drain canned pears, reserving liquid for another use. Place pears in serving bowl and pour hot liquid over them. Let cool to room temperature, about 15-20 minutes. Pears will keep in fridge for up to 4 days.
Title: Hot Chocolate Cake With Marshmallows
Ingredients:
- 8 unsalted butter
- 3 unsalted butter
- 1/2 flour
- 10 flour
- 4 sugar
- 1 sugar
- 1 eggs
- 1/4 vanilla extract
- 1/2 salt
- 2 mini marshmallows
Instructions:
1. Preheat oven to 375°F.
2. Butter, flour and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware.
3. Wipe the rims clean.
4. Place the 8 tablespoons of butter and the chocolate in a bowl over a pan of simmering water (or in a double boiler) and melt.
5. Stir occasionally until combined and smooth.
6. Remove from heat and let cool 5 minutes.
7. Beat 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.
8. Stir the 3 tablespoons of flour into the chocolate.
9. Gradually add it to the egg mixture, beating on low until it is fully combined.
10. Spoon the batter into each cup until it is about 3/4 inch from the rim.
11. Bake until the cakes puff and begin to crack, but the centers are still a bit runny, about 13 to 17 minutes.
12. Remove from the oven.
13. Sprinkle with marshmallows, return to oven for 2 to 4 minutes, until the marshmallows begin to crisp.
14. Remove from oven.
15. Allow to cool about 5 minutes.
16. Sift cocoa on top.