The best chocolate lava cakes get a s’mores makeover! This Easy Molten S’mores Chocolate Lava Cake recipe is rich, decadent, and the ultimate dessert. Made in only 30 minutes, this will be your new go-to chocolate cake!
4Ghirardelli Dark Chocolate Sea Salt Caramel Squaresoptional
Marshmallow Fluff
2egg whites
1/2cup110 g sugar
1/4tspcream of tartar
Graham Cracker Crumbs
1/3cup30 g graham cracker crumbs, about 2 sheets
1 1/2tbsp21 g butter, melted
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Instructions
Marshmallow Fluff
Fill a small pot with at least 1 1/2 inches of water. Place over high heat until boiling, then adjust temperature to a simmer. Combine egg whites, sugar, and cream of tartar in the bowl of a stand mixer. Set over water bath, whisking constantly, until sugar dissolves and egg whites reach 175°F (79°C), about 8 and 10 minutes. Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until glossy, about 5 minutes. Set aside.
Graham Cracker Crumbs
In a small bowl, combine crushed graham crackers and melted butter. Stir until combined and set aside.
Molten Chocolate Lava Cakes
Preheat your oven to 450°F. Butter and lightly flour (tapping out any excess flour) four 6-ounce ramekins. Place the ramekins on a baking sheet.
Add the butter and chocolate to a heat-safe bowl and place it over over a pot of simmering water. Make sure that the bottom of the bowl does not touch the water. Melt the butter with the chocolate until smooth. Set aside.
Beat the eggs, egg yolks, and sugar on high speed in the bowl of a stand mixer fitted with the whisk attachment, or in a medium mixing bowl with a hand mixer. Beat for 1-2 minutes, until mixture is palce and thickened.
Add the melted chocolate/butter mixture to the mixing bowl and beat until well combined and smooth.
Add the flour and mix on low speed until just combined.
Scoop ¼ cup of batter into each prepared ramekin. Top with 1 chocolate square (if using), a tablespoon of marshmallow fluff, and spoonful of graham cracker crumbs. Spoon another ¼ cup of batter to fill the ramekins and bake for 10-12 minutes, until the sides of the cakes are firm and the centers are soft.
Remove the cakes from the oven and cool for 1 minute. Then, place an inverted dessert plate over each ramekin and carefully turn each one over. Let stand for 10 seconds and then remove ramekin.
Top each lava cake with remaining marshmallow fluff and use a kitchen torch to toast the marshmallow. Serve immediately.