Do you remember that wonderful feeling of being a small child on a family camping trip when your dad built a giant bonfire and you got to toast your own s’mores? The ritual began with tramping through the woods, gathering small branches and downed tree limbs to build your fire. The anticipation building fiddling with your s’more stick waiting for darkness to come. The climax reached as the first campfire sparks raced towards an incredibly starry sky. That magic moment when your marshmallow burst into flames and your first s’more was ready to eat. It was as much a rite of summer as eating wild blackberries milkshakes and swimming in Lake Michigan.
This morning I was going through old recipes and came across this gem. Relive your fondest childhood memories by making this adult s’more, modelled after the infamous molten chocolate cake. One bite, and you will be sitting by a roaring campfire, counting lightning bugs in a sugary utopia.
Post your version and hashtag us at #PistouAndPastis, we love seeing what you’re making!
Molten S’mores Cakes
- 2 tablespoons soft butter
- 4 each Graham crackers
- 4 ounces Lindt Dark Chocolate with a touch of Sea Salt
- 4 ounces unsalted Butter
- 2/3 cup granulated Sugar
- 3 each Egg Yolks
- 3 each Egg Whites
- 1 tablespoon granulated sugar
- 1/2 cup sifted flour
- 1/3 cup almond meal
- 1 teaspoon Vanilla Extract
- 8 each marshmallows
Pre-heat oven to 350 degrees.
Butter 8 small ramekins or espresso cups.
Put four Graham crackers in a food processor and process to crumbs.
Dust whatever molds you use with Graham cracker powder, shaking the excess out into a garbage can (or your mouth), set aside.
Melt 4 ounces of chocolate over a gently simmering double boiler. When it is melted, take off burner and let cool slightly.
Beat sugar and butter till pale yellow and fluffy in a stand mixer.
Add egg yolks and reserve.
Beat egg whites in a stand mixer till you have soft peaks of billowy white egg white. It will look like a mound of snow.
Add 1 tablespoon of sugar and continue beating at high speed for 30 seconds. The egg whites will start to look shiny and stiff peaks will appear.
With a rubber spatula, add melted chocolate to egg yolk mixture.
Add flour, almond meal and vanilla.
Gently fold in one third of beaten egg whites.
Add remaining egg whites gently as to lighten the batter.
Spoon into your prepared molds, shove a whole marshmallow in the center and bake at 350 for 25 minutes.
Be careful unmolding onto a plate, these puppies are HOT!