halfbakedharvest5.0
Meringue Encased Chocolate Mousse S’more Cakes.
But these cakes are so fun. And good! I mean, what's not fun about s'mores? That's something no one can deny.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h 5m🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●microwave
- ●whisk
- ●oven
- ●food processor
- ●pan
- ●knife
- ●baking sheet
📝 Preparation Steps
1
To make the mousse add the chocolate to a microwave safe bowl and microwave on ⏱️ 30 second intervals, stirring after each, until melted and smooth.
2
Add the heavy cream to a large bowl and whip with an electric mixer until stiff peaks form. Whisk in the melted chocolate, powdered sugar and vanilla until smooth and thick. Cover the bowl and place in the fridge until ready to use.
powdered sugar1 tablespoon
3
Preheat the oven to 350 degrees F. Grease 6 (8 ounce) ramekins with cooking spray. May also use 12 cupcake molds, greased or with liners. Set aside.
4
Crush the graham crackers by hand, until they are fine crumbs, or process in a food processor for several pulses. Add the honey and mix, or pulse, to combine. Add the butter and mix until thoroughly combined. Press the crumbs firmly into the ramekins or cupcake liners being sure to push it up the sides of the ramekins or cups.
honey2 tablespoons
5
In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
6
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, canola oil and vanilla until smooth.
egg (at room temperature*)1
7
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.
8
Pour the batter among the ramekins or cupcake tins. Bake for ⏱️ 20-25 minutes or until tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Dump the ramekins out and then carefully flip them back over so they are standing upright. Allow to cool ⏱️ 10 minutes and then Use a small paring knife to cut a cone-shaped piece from the center of each cake. Spoon the mousse into the holes allowing it to over flow out onto the top of the cake. Place in the freezer for ⏱️ 20 minutes or in the fridge for longer or until ready to make the meringue.*
9
Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Now add the vinegar and whisk until just combined.*
egg (at room temperature*)1large egg whites4vinegar1 teaspoon
10
Spread the meringue mixture over the cakes and place on a baking sheet. Either use a kitchen torch to set the meringue all over on top or cook under the broiler for ⏱️ 1-2 minutes or until the meringue is set and golden. These are best served immediately, but can be kept in the fridge if needed, but the meringue with soften and become moist much like a frosting. I recommend trying to add the meringue once you are ready to eat.
Nutrition Facts
calories
366 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
2 g
sugar Content
42 g
sodium Content
278 mg
protein Content
5 g
cholesterol Content
52 mg
carbohydrate Content
57 g
saturated Fat Content
10 g
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