Wednesday, January 23, 2013

Individual S'More Cakes

A traditional children’s summer evening campfire dessert is transformed into an adult dessert worthy of finishing your finest meal! A rich, moist, deep chocolate cake is topped with a crunchy graham cracker crumble then finished with toasted marshmallows instantly transporting us back to childhood summers.
Watch the short video to find out just how easy these wonderful little care are to make!

Serves 6
1 Cup Self Rising Flour
1/3 Cup unsweetened cocoa powder
1 Cup white sugar
1 Egg
½  Cup whipping cream
½ Cup butter divided
1 Teaspoon vanilla
½ Cup boiling water
1/8 Cup Espresso
6 Graham Crackers
2 Tablespoons Dark brown Sugar
2 Cups Mini Marshmallows; regular or chocolate.
1.       Pre heat oven to 350 degrees.
2.       Coat 6 five inch ramekins with non stick baking spray.
3.       In a large bowl combine all dry ingredients.
4.       Add the eggs, whipping cream, espresso, vanilla and ¼ cup butter. Beat on medium speed for 3 minutes.
5.       Slowly add the boiling water until well incorporated.  Batter will be quite thin.
6.       Divide the batter evenly between the 6 ramekins and bake for 20 minutes.
7.        While ramekins are baking crumble the 4 graham crackers into a small bowl.
8.       Mix in ¼ cup melted butter and 2 tablespoons dark brown sugar.
9.       Top the ramekins with the graham cracker crumble and return to the oven for 5 minutes.
10.   Top the cakes with 1/3 cup marshmallows each.
11.   Place under the broiler and toast the marshmallows until golden brown.

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