S’mores Chocolate Lava Cake

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We had a nice family trip to Las Vegas the week after Christmas ! Some gambling (translates to losing ) , nice dinners followed by walks on the freezing strip. Sylvester had a great time enjoying various desserts and one that stood out for him was a S’mores lava cake . Guess what ? Here is my version !

To make graham cracker crumbs, I crumbled some graham crackers into the smallest jar of my Nutri Bullet and powdered until fine. I sieved the crumbs to get rid of any chunks ( this would result in a smooth cake) . A mini food processor can do a decent job , or even the good old fashion method of crushing it with a rolling pin.  Leave the eggs outside for at least 30 minutes or overnight if possible , to ensure maximum volume when beaten. Any oven proof serving bowls can be used instead of the ramekins.

Ingredients:

4 ounce semi-sweet chocolate, broken into small pieces

6 tablespoons cold unsalted butter, chopped into small pieces

1/2 teaspoon vanilla extract

2 large eggs, room temperature

1/4 cup sugar

2  tablespoons finely ground graham cracker crumbs

16 mini marshmallows

1/4 cup coarsely chopped graham crackers

additional butter for greasing ramekins

confectioners sugar for dusting

Preparation:

Preheat oven to 350 degrees F. Brush butter on all sides and bottoms of ramekins. Place ramekins on a baking sheet and set aside.

Add chocolate and butter to a medium microwavable bowl, cook on high for about 60-90 seconds (stir every 20 seconds) until completely melted . Stir in vanilla  and let cool for 5 minutes.

Add eggs to a large bowl, beat with hand held mixer until foamy, about 1 minute. Gradually add sugar and continue beating for 2 more minutes , until thick and pale. Switch to a rubber spatula. Gently fold in the melted chocolate mixture. Stir 2 tablespoons ground graham cracker crumbs. Divide batter evenly into the ramekins, push in  4 marshmallows in the middle of each ramekin (a butter knife comes in handy) and sprinkle chopped graham crackers. Bake for 15-17 minutes until the edges are set but the center is still liquid. Remove from oven , let cool for at least 5 minutes before serving.

Makes 4 , 4-ounce cakes

 

 

 

 

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