Baked Devil's Float

Here’s a dessert from the era when marshmallows ruled.

Quartered marshmallows get doused with hot sugar syrup, then chocolate batter drops on top and the whole thing bakes into something between a pudding and a self-saucing cake.

Pecans sprinkled over the top add that essential crunch while the marshmallow layer underneath goes all gooey and irresistible.

Kitchen Tips

• Quarter the marshmallows so they melt more evenly and distribute throughout the dish
• Pour the boiling sugar syrup carefully over marshmallows to avoid splashing
• Drop the chocolate batter by spoonfuls instead of spreading it for a more rustic, bubbled top
• Serve warm with a generous dollop of whipped cream to balance the sweetness
• Best eaten the day it’s made while the textures are still distinct

Variations

• Use mini marshmallows if you don’t want to quarter regular ones
• Swap pecans for walnuts or toasted almonds
• Add a teaspoon of instant espresso powder to the chocolate batter for deeper flavor