Follow/Be a Fan


Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!


Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello


Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

Chocolate Zucchini Cake

Eating Our Way Through the Amalfi Coast

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:



or Use Key Words to Search this Site

Cacio e Pepe

Eggplant Lasagna

Lemon Cake from Capri

 Thanks, Mom!


Learn to Make Arancini


Learn How to Make Artisan Bread with no Kneading for Pennies


Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract


Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

« Italian Easter Bread, Revisited | Main | Orangettes »

Warm Chocolate Cakes with Toasted Marshmallow Meringue

Wow, that sounds complicated, doesn't it?  Actually, this rich dessert isn't that hard to make.  If you've never made marshmallow meringue before, you are in for a real treat. It's easy, insanely delicious and a has a real "wow" factor.  

I've made these cakes many times and they are supposed to be served unmolded, upside down on a plate. Because they are so gooey on the inside, sometimes they fall apart a bit after unmolding.  I just quit messing with that step and I just serve them now in the ramekins, but you can certainly unmold them if you want. If you don't unmold them, you can pipe the marshmallow right on top, which I prefer. 

The recipe for the chocolate cakes requires some egg yolks and because you will have leftover egg whites the marshmallow is the perfect way to use them up.  

Warm Chocolate Cakes with Toasted Marshmallow Meringue


for a printable recipe, click here

cake adapted from Jean-Georges Vongerichte

makes at least 8 cakes -  the recipe can be easily halved


for the cakes:

  • 1 cup butter, plus more to butter the molds
  • 8 ounces bittersweet chocolate
  • 4 eggs
  • 4 egg yolks
  • 1/2 cup sugar
  • 8 teaspoons flour
  • unsweetened cocoa powder, for dusting

for the marshmallow:

  • 4 egg whites
  • 1 cup sugar
  • a large pinch of cream of tartar


Set a heat-proof bowl over a saucepan of simmering water (You just need a couple of inches of water - do not let the bowl touch the water). Add the butter and chocolate and heat them gently together until the chocolate is almost completely melted. Remove from the heat and whisk until chocolate is smooth.

While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick, several minutes.

Pour in the egg mixture into the chocolate/butter mixture and then quickly beat in the flour, just until combined.

Butter and lightly dust with some of the cocoa powder eight 4-ounce molds, custard cups, or ramekins.  Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

Preheat the oven to 450 degrees. Bake the molds on a tray for 10 minutes; the center will still be quite soft, but the sides will be set.   Remove from oven.  Set the oven to "broil".

Pipe the Marshmallow Meringue on the top of each cake.  (If you don't have a pastry bag and tip, just use a gallon size zip lock with a corner cut off). Return to oven and broil just until tops are toasted - watch carefully so they don't burn.

Optional: Skip the marshmallow and invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately. 

Remove your whisk. If the peak curls over (like on the left), it is not ready.  Beat more until it stands straight up (like on the right) when you remove your whisk


for the Marshmallow Meringue

(You will need a cooking thermometer for this recipe)
Note: this recipe contains raw eggs 

Combine egg whites, sugar and cream of tartar in a heat-proof mixer bowl. Place bowl over a pot of simmering water and whisk until sugar is dissolved and whites are warmed to 145 degrees F. about 3-4 minutes. Remove from heat and place bowl on electric mixer fitted with whisk attachment.  Beat starting on low speed and then increasing to high speed until stiff, glossy peaks form, about 10 minutes.  Use immediately. 

 You can skip the marshmallow and unmold the cakes and serve with a little powdered sugar

PrintView Printer Friendly Version

Reader Comments (26)

These are so lovely, Elaine! What a fun and simple dessert idea for winter or spring and summer. I will be saving this to try soon, for sure. Thanks for sharing! :)

These are absolutely gorgeous!

April 4, 2011 | Unregistered Commenterstacey snacks

My kind of dessert! Can't wait to see you today:)

April 4, 2011 | Unregistered CommenterMaria

Mmm..I'm such a sucker for a good ramekin cake recipe

April 4, 2011 | Unregistered CommenterCaelyn

My little son said " Ohhh... look at that!".
I totally agree!

April 4, 2011 | Unregistered CommenterScintilla

What a tempting dessert! We love meringue and this is such an original way to enjoy it.

April 4, 2011 | Unregistered CommenterCookin' Canuck

Holy gorgeous! I just "StumbledUpon" your blog, and stopped in my tracks. Beautiful photography and divine-looking recipes! I'd be honored if you joined my recipe swap next month, check it out on my blog if you're interested.

Thanks for sharing such wonderful recipes with the world!

April 5, 2011 | Unregistered CommenterBurwellGeneralStore

On my baking list for the next special item that needs to be baked. Looks delicious!

April 5, 2011 | Unregistered Commenterneeli

These look amazing. The detail on a ready meringue is great!

April 5, 2011 | Unregistered CommenterAndrea

These are beautiful! There is really nothing better than marshmallow meringue!

April 5, 2011 | Unregistered Commentersusan

OH! My Goodness! These look fabulous. I can't wait to try them on my chocolate lovin' hubby. The meringue is such a great idea.

April 5, 2011 | Unregistered CommenterDonna

These are adorable!

April 5, 2011 | Unregistered CommenterRach

I was making some flourless chocolate cupcakes when I read your post. I switched my frosting to this meringue and I am so glad I did. It's delicious! Perfect timing!

April 5, 2011 | Unregistered Commentersusan

These are so sweet! I can't wait to try them!!

April 8, 2011 | Unregistered CommenterSarai G

I wouldn't unmold them either - always looking to save a few steps. The meringue topping is perfect for that chocolate goodness. Noted and bookmarked - I have some chocoholics visiting in the spring.

April 9, 2011 | Unregistered CommenterClaudia

just made these tonight, and OMG they were perfect. I have made other molten cakes, but these were the best, not tooooo sweet and the topping...perfect, just the best...
thank you!!!

April 9, 2011 | Unregistered Commenterrmek

Just made these tonight and my daughter and I just finished licking our lips. Looked just like the photos. Tasted decadent. I added some sliced almonds on top of the meringue before toasting and they were delicious. Thanks for your inspiring work, it has me very excited about cooking and eating again!!!

April 11, 2011 | Unregistered CommenterMichelle

April 13, 2011 | Unregistered Commentercheap

Oh my... this is plain temptation!

April 13, 2011 | Unregistered CommenterEleni

Those look spectacular! This dessert would be a big hit at my house...

April 14, 2011 | Unregistered CommenterJenny

I want to make marshmallow now!

April 24, 2011 | Unregistered CommenterKathryn

These are beautiful. And, so classy.

May 2, 2011 | Unregistered CommenterAngela@Spinachtiger

Great recipe!
Did you know that Meringues have been invented in the Swiss town of Meiringen by a pastry chef with Italian origins, Mr. Gasparini. Story has it that Gasparini was in love with the daughter of the Polish king and created meringues in her honor :)

June 7, 2011 | Unregistered CommenterMario Grazia

please i didn't understand ! how i can but the Butter and lightly dust and the dressing chocolate ;S !

July 13, 2011 | Unregistered CommenterNoor

These look delicious!
For the cakes, is it 4 eggs and 4 yolks, or just 4 yolks?
Thanks, can't wait to try it out:)

April 4, 2013 | Unregistered CommenterYiranna

From The Italian Dish:

Yiranna: it is indeed 4 eggs plus 4 more egg yolks. Enjoy!

April 4, 2013 | Registered Commenter[Elaine]

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>