S'mores Lava Cakes

February 2009
S'mores Lava Cakes

by 46 people

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That campfire treat is a classic. But our take, oozing with chocolate and marshmallow cream, is even easier to enjoy.

Makes: 4 servings

Prep: 25 mins

Bake: 15 mins

  • 1 stick (4 ounces) unsalted butter, plus more for greasing
  • 1/4 cup sugar, plus more for coating
  • 4 ounces bittersweet chocolate, chopped
  • 2 large eggs plus 2 large yolks, at room temperature
  • 1 tablespoon flour
  • 3 tablespoons heavy cream
  • 2/3 cup marshmallow cream
  • 1 graham cracker sheet (2 squares), finely chopped
  1. Preheat the oven to 425 degrees . Grease four 6-ounce custard cups, then coat with sugar; place on a baking sheet. In a medium bowl, microwave the butter and chocolate at medium power for 2 minutes; stir until smooth.
  2. In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy. Whisk in the chocolate mixture, then the flour. Fill the prepared custard cups two-thirds full with the batter. Bake until the edges are puffy, 13 to 15 minutes.
  3. Meanwhile, in a medium bowl, microwave the heavy cream at high power for 30 seconds. Stir in the marshmallow cream until smooth.
  4. Carefully invert the cakes onto plates and drizzle the marshmallow sauce on the side. Top with the graham cracker crumbs.
  • Short on time? Skip the marshmallow sauce and cookie crumbs and top with your favorite ice cream.
  • Put sugar in a custard cup, turn to coat, then pour any leftover sugar into the next cup and repeat.
  • Use a whisk to beat the eggs and sugar: The mixture should be bubbly and foamy.
  • Refrigetate the unbaked cakes up to 6 hours ahead- just add 2 minutes to the baking time.
  • Invert a hot custard cup on a plate, then place the tip of a knife under the cup's edge to unmold the cake.