The full name for this delicious recipe is 'A high school bonfire chocolate melting heart cake - with a soft marshmallow first memory hidden inside'. It is from Chocolate: A Love Story, Max Brenner’s private collection of dessert recipes.


  • Ganache Filling

  • ½ cup heavy cream

  • 7 ounces whole large marshmallows, plus 10 marshmallows, finely diced

  • 7 ½ ounces white chocolate, roughly chopped

  • 15 1 ½-inch by 1-inch deep silicon moulds

  • Souffles

  • 12 ounces dark chocolate (preferably 56% cocoa), roughly chopped

  • 3 sticks unsalted butter

  • 1 ½ cups sugar

  • 8 large eggs, room temperature

  • 2 cups all-purpose flour

  • 1 tbsp unsweetened cocoa powder

  • 1 tsp baking powder

  • 15 souffle ramekins, 2 to 2 ½ inches in diameter


  • 1.

    Make the ganache filling. In a small saucepan, cook the cream and the whole marshmallows until the marshmallows melt and the mixture comes to a simmer. Pour over the white chocolate in a heatproof bowl. Let sit until the chocolate begins to soften, about a minute, then stir until smooth.

  • 2.

    Divide the ganache among fifteen 1 ½ inch round by 1-inch deep silicon moulds, sprinkling with the diced marshmallow as you go. Freeze for a minimum of 4 hours.

  • 3.

    Prepare the soufflés. Preheat the oven to 400 degrees F. Melt the dark chocolate in a heatproof bowl set over simmering water (a bain-marie). Add the butter and sugar and stir until the mixture is smooth and warm. Remove from the heat and let cool. Whisk in the eggs one by one. Set aside.

  • 4.

    In a separate bowl, sift together the flour, cocoa powder and baking powder. Whisk the dry ingredients into the chocolate mixture until smooth. Divide among 15 2 ½ inch paper baking cups, filling each ¾ the way full.

  • 5.

    Put one frozen marshmallow ganache piece in the middle of each baking cup. Bake until the soufflés rise and the insides are still molten, about 9 minutes. Serve immediately.

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Posted by CherzReport
Oh my god I'm in heaven though my diet is in hell.