Molten S’mores Cakes

A soul satisfying Dessert that reminds us of the fun of our youth
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 8
Author Francois


  • 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


  1. Pre-heat oven to 350 degrees.
  2. Butter 8 small ramekins or espresso cups.
  3. Put four Graham crackers in a food processor and process to crumbs.

  4. Dust whatever molds you use with Graham cracker powder, shaking the excess out into a garbage can (or your mouth), set aside.

  5. Melt 4 ounces of chocolate over a gently simmering double boiler. When it is melted, take off burner and let cool slightly.
  6. Beat sugar and butter till pale yellow and fluffy in a stand mixer.
  7. Add egg yolks and reserve.
  8. 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.
  9. 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.
  10. With a rubber spatula, add melted chocolate to egg yolk mixture.
  11. Add flour, almond meal and vanilla.
  12. Gently fold in one third of beaten egg whites.
  13. Add remaining egg whites gently as to lighten the batter.
  14. Spoon into your prepared molds, shove a whole marshmallow in the center and bake at 350 for 25 minutes.
  15. Be careful unmolding onto a plate, these puppies are HOT!