S'more-Inspired Dessert Recipe
I'm not sure who invented the s'more dessert or when. What I do know is it's an abbreviation for "some more".
It's our family's tradition to light a camp fire right after using our barbecue. Since my childhood friend Alexia and her family are visiting from Paris, I wanted to give them the very American experience of molten marshmallows tucked with a piece of chocolate in between graham crackers.
We had leftover marshmallows, so I made a variation, an "indoor" s'more, combining a vanilla cake, marshmallow, peanut butter, raspberry liqueur, chocolate and a few dried fruits. My guests did, indeed, ask for some more!
Yields: 8 servings6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
3 whole eggs, at room temperature
1 teaspoon pure vanilla paste (or vanilla extract)
¼ teaspoon salt
1½ cups all-purpose flour
1 cup milk
2 teaspoons baking powder
8 square marshmallows
¼ cup dark chocolate chips
1 tablespoon peanut butter
2 tablespoons raspberry liqueur
2 teaspoons dark molasses
1 teaspoon light corn syrup
2 tablespoons dried fruits, coarsely chopped
Making the vanilla cake batter:
Preheat the oven to 375°F.
Separate the eggs.
In a mixing bowl, using an electric mixer, cream 5 tablespoons butter with ½ cup granulated sugar. Once creamy, add one egg yolk at a time and beat well. Add the vanilla paste (or vanilla extract).
In a separate bowl, combine the flour and baking powder. Sift the dry ingredients.
Alternately add the dry ingredients and the milk gradually, until the batter is smooth.
In another bowl, place the 3 egg whites. Add salt. Beat the egg whites for about 2 minutes at medium speed. Increase to maximum speed and keep beating for another 2 minutes until the whites are stiff. Do not overbeat or the texture will become grainy.
Pour ⅓ of the egg white mixture into the cake batter mixture and gently stir everything to soften the batter. Pour in the rest of the egg whites and, using a wooden spoon, gently fold the egg whites into the batter to get an airy batter.
Grease a cake pan with butter. Dust with flour, then line with parchment paper.
Pour the vanilla cake batter. Bake the cake for 20 minutes at 375°F, then lower the temperature to 350°F and bake for another 40-45 minutes. A skewer or a toothpick inserted into the center of the cake should come out clean.
Remove from the oven. Allow to cool completely before slicing. Divide into 8 portions. Form 8 disks using a circle cutter. Place each cake on an individual serving dessert plate.
Make a "double boiler" (a pot filled with hot water, covered with a piece of cloth) and place a stainless steel bowl filled with chocolate chips on top. Slowly melt, stirring frequently. Add the peanut butter, corn syrup and molasses. Turn off the heat. Stir well until the mixture is uniform. Thin the mixture with raspberry liqueur and mix using a spatula. Stir until the color is uniform.
Top each cake with a marshmallow square. Delicately warm the marshmallows using a culinary torch.
Drizzle with the chocolate sauce. Garnish with the dried fruits and drizzle more chocolate sauce.
You can bake this cake in a loaf pan or as mini cupcakes so you don't need a circle cutter later.
I used dried kiwis. You could use fruits confits (syrup-coated dried fruits) or your favorite colorful sprinkles.
If you don't own a blow torch, you can place the marshmallows under the broiler until they caramelize. But if you make crèmes brulées quite often as we do, a culinary torch is a good investment.
Published By: on May 30, 2014.