Flourless Chocolate Cake With Toasted Marshmallows Recipe

How to make it

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• Place rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 10 inch round spring-form pan. Line the bottom of the pan with a round piece of wax paper, and butter the paper.
• In a double boiler ( or metal bowl set over a saucepan of barely simmering water), melt the chocolate with the butter, stirring until smooth.
• Remove the top of the double boiler from the heat and whisk the sugar into the chocolate mixture. Add the eggs one at a time and whisk well after adding each egg.
• Sift 1/2 cup of the cocoa powder over the chocolate mixture from step 3, and whisk until just combined. Repeat with the remaining 1/2 cup cocoa powder. Pour the batter into the spring form pan and bake on the middle rack of the oven for 35-40 min, or until the top has formed a thin crust and a wooden pick inserted into the cake comes out with moist crumbs.
• Cool the cake in the pan on a cooling rack for 10 minutes ( cake will deflate slightly). Then remove the spring-form sides, leaving the cake on the bottom of the pan.
• Place the cake ( still on its springform base0 on a sheet pan or cookie sheet. Top the cake with marshmallows while it is still warm, leaving one inch free around the edge. Return cake on cookie sheet back in oven and bake at 375 for 5-10 minutes, or until the marshmallows are golden brown. remove from oven and place on a cooling rack until completely cooled, about 1 hour
• ***When serving
• The marshmallows will be sticky. Lightly coat your knife with cooking spray or oil and carefully wipe off the blade before slicing, continuing to wipe the blade between each slice.