Give your Molten Lava Cakes a makeover with a twist of S’Mores on it because who does not like S’Mores!!
Yield: 6 Servings
Skill Level: Intermediate
Prep Time: 15-20 minutes
All you will need is:
1 cup and 1 tablespoon Unsalted Butter
4 large Eggs
4 large Yolks
Hershey’s Cocoa for Dusting
¾ cup Granulated Sugar
⅔ Cup Marshmallow Crème
2 tablespoons Heavy Whipping Cream
⅓ cup All-Purpose Flour (sifted thoroughly)
2 Hershey’s Semi-Sweet Chocolate Baking Bars (almost 8 ounces) broken into pieces
1 cup Hershey’s S’Mores Baking Pieces
All You Need to do is:
Preheat the oven to 400°F. Use the 1 tablespoon of butter to coat 8 custard cups. Dust the cups with the cocoa, tapping out any excess. Place on a large baking sheet.
Combine the remaining butter and the chocolate baking bars in a small saucepan and set over low heat. Stir until melted and smooth.
In a medium bowl, combine the egg yolks, eggs and sugar and beat until pale and doubled in volume. This should take about 3-5 minutes with an electric mixer.
Fold the chocolate mixture into the eggs. Add the flour and mix until smooth. Fill each of the prepared custard cups halfway full with the mixture. Add 1 tablespoon of the HERSHEY’S S’Mores Baking Pieces to the middle of each cup, then continue pouring the batter into the cups, filling each cup evenly.
Bake the cakes for 13-15 minutes, or until puffed in the center and set around the sides. If you test them with a toothpick, some of the batter will still show. Once cooked, let the cakes sit for 5 minutes.
While the cakes are cooling, combine the marshmallow crème and the heavy cream and microwave on high for 30 seconds. Mix until smooth.
Run a small, sharp knife around the sides of the cups. Place a plate over the cup, then flip it over, inverting and releasing the cake.
Pour some of the marshmallow sauce over the top of each cake, and then top each cake with an additional tablespoon of the HERSHEY’S S’Mores Baking Pieces. Serve warm.
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