The word “s’more” can’t help but conjure up fond memories of summer nights and sticky hands. Of that one perfectly browned mallow amongst a sea of blackened and burnt fluff. The faint but familiar buzz of a sugar high. But most delightfully? The perfect squish of marshmallow and melty chocolate against the crunch of a graham cracker.
Today, on National S’mores Day, we celebrate the beloved childhood treat with a grown up (but still gooey!) version. This S’more Lava Cakes recipe is a creation from Jocelyn Delk Adams’ Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories.
She suggests eating these particular s’mores “right out of the oven while they are still warm and gooey.”
As if we could wait for them to cool!
S’more Lava Cakes
½ cup (1 stick) unsalted butter, divided
½ cup graham cracker crumbs
1½ teaspoons granulated sugar
16 large marshmallows, divided
3 ounces bittersweet chocolate, roughly chopped
¾ cup confectioners’ sugar
¼ cup sifted all-purpose flour
½ teaspoon salt
2 large eggs
1 large egg yolk
1½ teaspoons vanilla extract
Prepare 4 6-ounce ramekins with the nonstick method of your choice.
In a small sauté pan over medium heat, melt 2 tablespoons of the butter. Add the graham cracker crumbs and granulated sugar and cook for 2 to 3 minutes, until toasted and golden brown. Remove from the heat and set aside.
Preheat your broiler for 5 minutes. Line a baking sheet with parchment paper.
Place the marshmallows on the prepared baking sheet and broil them until toasted brown but not burned. Watch carefully that the marshmallows hold their shape because this process happens quickly. Remove the marshmallows from the oven and set aside.
Turn off the broiler and preheat your oven to 425°F.
In a medium microwave-safe bowl, place the chocolate and remaining 6 tablespoons of the butter. Heat on high in the microwave in 20-second intervals, stirring after each heating, until the mixture is completely melted and smooth. Whisk in the confectioners’ sugar, flour, and salt. Continue to whisk until the batter is thick. It should become more difficult to whisk.
Whisk in the eggs, egg yolk, and vanilla extract and stir well to blend.
Pour the batter into the prepared ramekins until each is ½ full. Place 2 toasted marshmallows into the center of each ramekin.
Evenly distribute ⅓ cup of the toasted graham cracker crumbs over the marshmallows. Spoon in the remaining batter so each ramekin is ¾ full. The marshmallows and graham cracker crumbs should be completely covered with the batter. Bake for 12 to 14 minutes.
Let cool for 2 minutes, then run a butter knife along the inside of each ramekin to help release the cake. Invert the cakes onto individual plates.
Top each cake with 2 of the remaining 8 marshmallows and sprinkle with the remaining graham cracker crumbs. Using a butane torch, brown the tops of the marshmallows. Serve warm.
Grandbaby notes: These are best eaten the day they are made and, might I add, right out of the oven while they are still warm and gooey.
If you don’t have a butane torch, you can always stick the finished lava cakes under the broiler for just a few seconds.