S'mores Lava Cake Recipe

Chop and heat

Chop the semi-sweet chocolate into small pieces and place in a small heatproof bowl. Heat the heavy cream in a small saucepan or microwave until just steaming (do not boil), about 30–40 seconds in microwave or 1–2 minutes on stove.

Combine and chill

Pour the hot cream over the chopped chocolate. Let sit 1 minute, then stir until smooth. Stir in 1 tsp soft butter until glossy. Spoon the ganache into 4 small dollops (about 3/4 tsp each) on a sheet of parchment and refrigerate or freeze until firm, about 15 minutes (freeze 5–8 minutes for faster set). Keep chilled until ready to assemble.

Preheat oven to 425°F (220°C). Generously butter four 6-ounce ramekins, then dust the insides with the extra graham cracker crumbs, tapping out excess. This adds flavor and helps release the cakes.

In a small bowl whisk together the 3 tbs melted butter and 3 tbs granulated sugar until combined. Add the egg and whisk until smooth and slightly thickened, then whisk in vanilla extract.

Fold in the 3 tbs flour, 1/2 cup graham cracker crumbs and a pinch of salt until just combined and no large streaks of flour remain. The batter will be thick but pourable; if too thick, stir in 1/2 tsp milk.

Divide about half the batter evenly among the prepared ramekins (about 2 tbs per ramekin), smoothing the top to create a flat layer.

Place one chilled ganache dollop into the center of each ramekin, gently pressing it down so it is nearly level with the batter. Sprinkle the chopped milk chocolate (or half a 0.5 oz piece broken into 4) over the ganache if you want extra chocolate melt.

Top each ganache with the remaining batter, covering the ganache and smoothing the surface. The ramekins should be about 3/4 full.

Place ramekins on a baking sheet and bake in the preheated oven for 10–12 minutes. The edges should be set and cake risen, but the center still slightly soft when gently shaken. For a more molten center aim for 10–11 minutes; for slightly firmer center bake 12 minutes.

Remove ramekins from oven. Quickly sprinkle two mini marshmallows on top of each hot cake and, using a kitchen torch, toast the marshmallows until golden and puffed (about 10–20 seconds). If you don't have a torch, place ramekins under a preheated broiler for 20–30 seconds, watching closely to avoid burning.

If desired, gently press the remaining small pieces of milk chocolate into the marshmallow topping so it melts slightly from residual heat.

Let cakes cool in ramekins 1 minute. Run a small knife around the edge to loosen, then invert onto serving plates or serve warm in ramekins. Dust with extra graham cracker crumbs or a light sprinkle of powdered sugar/cocoa if desired.

Enjoy immediately so the ganache heart is molten. Leftovers (if any) can be refrigerated covered and gently reheated 10–15 seconds in microwave to loosen ganache before serving.