We had a nice family trip to Las Vegas the week after Christmas ! Some gambling (translates to losing ) , nice dinners followed by walks on the freezing strip. Sylvester had a great time enjoying various desserts and one that stood out for him was a S’mores lava cake . Guess what ? Here is my version !
To make graham cracker crumbs, I crumbled some graham crackers into the smallest jar of my Nutri Bullet and powdered until fine. I sieved the crumbs to get rid of any chunks ( this would result in a smooth cake) . A mini food processor can do a decent job , or even the good old fashion method of crushing it with a rolling pin. Leave the eggs outside for at least 30 minutes or overnight if possible , to ensure maximum volume when beaten. Any oven proof serving bowls can be used instead of the ramekins.
4 ounce semi-sweet chocolate, broken into small pieces
6 tablespoons cold unsalted butter, chopped into small pieces
1/2 teaspoon vanilla extract
2 large eggs, room temperature
1/4 cup sugar
2 tablespoons finely ground graham cracker crumbs
16 mini marshmallows
1/4 cup coarsely chopped graham crackers
additional butter for greasing ramekins
confectioners sugar for dusting
Preheat oven to 350 degrees F. Brush butter on all sides and bottoms of ramekins. Place ramekins on a baking sheet and set aside.
Add chocolate and butter to a medium microwavable bowl, cook on high for about 60-90 seconds (stir every 20 seconds) until completely melted . Stir in vanilla and let cool for 5 minutes.
Add eggs to a large bowl, beat with hand held mixer until foamy, about 1 minute. Gradually add sugar and continue beating for 2 more minutes , until thick and pale. Switch to a rubber spatula. Gently fold in the melted chocolate mixture. Stir 2 tablespoons ground graham cracker crumbs. Divide batter evenly into the ramekins, push in 4 marshmallows in the middle of each ramekin (a butter knife comes in handy) and sprinkle chopped graham crackers. Bake for 15-17 minutes until the edges are set but the center is still liquid. Remove from oven , let cool for at least 5 minutes before serving.
Makes 4 , 4-ounce cakes