S’mores Chocolate Lava Cakes

Sep 17th

 If you frequently read this blog, you may have come across an old post from my FaCS (home-ec) classroom days. The pictures are blurry and the posts are full of cheerful, eager anecdotes that no one really needs to know. This doesn’t mean, however, that the recipes themselves are bush league. Take this mindlessly easy, decadently gooey and rich chocolate lava cake recipe, for example. Oh, and HAPPY BIRTHDAY, DADDY!

All I added from my original recipe was the s’mores ingredients, so if you want to keep it simple just omit the marshmallows and graham crackers. They do, however, add a bit of interest and snazz to a classic dessert. The crust of these little cakes is craggy and crisp, but the inside is gooey, liquid-y chocolatey goodness. Perfect for entertaining when the dinner is on the light side. To make ahead, just prep and cover the tin with plastic wrap. Store in fridge and remove to bring to room temperature about 30 minutes before baking.

Though this is entirely kid-friendly in its short list of ingredients and complete lack of tricky directions, you CANNOT FORGET to watch carefully in the oven. If you let it go even a minute too long you’ll wind up with adorable individual chocolate cakes – no lava to be found. As soon as the top is set, take them out!

S’mores Chocolate Lava Cakes

Serves 6

3 oz unsweetened chocolate

3 oz  semi-sweet or milk chocolate chips

5 tbsp. unsalted butter, cut into chunks

1/4 c. flour

3/4 c. powdered sugar

2  eggs

1 egg Yolk

½  tsp.  vanilla 

18 mini marshmallows

3 sheets of honey graham crackers, crumbled

1. Preheat oven to 425 degrees F. Grease 6 holes in a standard muffin tin with butter or nonstick spray.

2. Whisk the powdered sugar and flour until evenly combined and free of lumps.

3. Melt the unsweetened and semisweet chocolate and butter in the microwave in two to three 30 second increments, stirring in between.


4. Add the flour mixture to the chocolate mixture. Batter will be stiff.



5. Stir in the eggs and yolk until smooth.


6. Stir in the vanilla.

7. Divide the batter evenly among the 6 muffin tins.

8. Using a toothpick, push three marshmallows below the surface of the batter, covering completely with batter to hide them inside.



9. Bake for 8-10 minutes or until the top feels/looks set (or dry), but no longer. 

10. Run a knife around the edges to loosen and invert onto dessert plates.

11. Sprinkle with powdered sugar, if desired, and once split sprinkle with graham crackers. Serve immediately. 



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