S'mores Lava Cakes

Honestly...these photos were so rushed. When I made and photographed this recipe I was in the midst of calling people and dealing with my car that was at the shop. The repair place gave me a crazy high estimate so I had to call Michael's cousin and then rush and drive my car to Youngstown (which is an hour away) for him to fix it (which didn't work and I ended up having to take it somewhere else and fix something else but...I digress...)and just....these poor s'mores lava cakes did not get the amount of effort that they deserve. Sorry lava cake. I love you.

Forgive me dear friends.

Even taking into account the rushed-ness of this shoot...I mean...just....look at how gorgeous these lava cakes are! They're photogenic, that's for sure! They're just wonderfully chocolatey and full of molten chocolate...and toasted marshmallows....and a buttery graham cracker mixture....mmmm. So rich and heavenly. Ah s'mores desserts. I adore 'em.

I did have to tweak this recipe a bit as it originally said it made three 2-3 oz. ramekins when in actuality I filled up four of my 6 oz. ramekins. Sooo, the recipe below will reflect my personal findings therein. 

Really...end of day...a day with s'mores lava cake is 10,000 x better than a day without.

S'mores Lava Cakes

Adapted from Grandbaby Cakes

Makes 4 cakes.

Ingredients:

• 1/3 cup graham cracker crumbs (I used homemade)
• 1 and 1/2 tsp. granulated sugar
• 1 and 1/2 tbsp. butter (if using homemade graham crackers only use 1 tbsp.) + 6 tbsp. butter, divided
• 8 marshmallows
• 3 oz. bittersweet/dark chocolate, chopped
• 1/4 cup all purpose flour
• 3/4 cup powdered sugar
• 2 eggs + 1 egg yolk
• 1 and 1/2 tsp. vanilla extract

Preparation:

• Make crumbs by processing graham crackers in a food processor or blender, or placing in a ziploc bag and crushing with a rolling pin.
• Add graham cracker crumbs, sugar, and 1 and 1/2 tbsp. butter to a small pot and toasting over medium heat for a couple minutes, until golden brown.
• Add marshmallows to a baking pan or cookie sheet and broil in the oven until golden brown-keeping a close eye to avoid burning.
• Preheat oven to 425F degrees and prepare four 6 oz. ramekins by thoroughly greasing the insides with non-stick cooking spray. (Place the ramekins on a cookie sheet to avoid overflow in the oven.)
• Add chocolate and 6 tbsp. butter to a microwave safe bowl and microwave on high for 20 second intervals, stirring after each, until melted and smooth.
• Whisk flour and powdered sugar into the melted chocolate mixture.
• Whisk in eggs, yolk, and vanilla extract until fully combined.
• Fill each ramekin a little under halfway full with batter. Add 2 toasted marshmallows to each and then evenly distribute toasted graham cracker crumbs over the marshmallows. Spoon remaining batter on top of each ramekin.
• Bake 12-14 minutes. Cool 2 minutes and then run a knife around the edge of each ramekin to help release the cake. Invert cakes on to small plates. Garnish with powdered sugar, fruit, additional graham cracker crumbs, etc.
• Best enjoyed fresh but leftovers can be refrigerated and reheated.

Obsessed with the chocolatey/s'moresy lava-like center!