A high school bonfire chocolate melting heart cake, with a soft marshmallow first memory hidden inside.

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Ganache Filling
1/2 cup heavy cream
7 ounces whole large marshmallows, plus 10 marshmallows, finely diced
7 1/2 ounces white chocolate, roughly chopped
15 1 1/2-inch by 1-inch deep silicon molds

Soufflés
12 ounces dark chocolate (preferably 56 percent cocoa) roughly chopped
3 sticks unsalted butter
1 1/2 cups sugar
8 large eggs, room temperature
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
15 soufflé ramekins, 2 to 2 1/2 inches in diameter

Make the ganache filling. In a small saucepan, cook the cream and the whole marshmallows until the marshmallows 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 1 minute, then stir until smooth

Divide the ganache among fifteen 1 1/2-inch round by 1 inch deep silicon molds, sprinkling with the diced marshmallows as you go. Freeze for a minimum of 4 hours

Prepare the soufflés. Preheat the oven to 400 degree Fahrenheit. 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.

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 the fifteen 2 1/2 inch paper baking cups, filling each three-fourths full.

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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