A s’more is an American classic that is loved all over the world. Traditionally a s’more is a toasted marshmallow and a bit of chocolate sandwiched in between 2 Graham crackers but not mine. I turned mine into a slice. A Graham cracker cake, chocolate mousse and toasted meringue makes up this delicious sweet slice. It brings all the flavours of a s’more but with a twist. Give it ago and see how long it lasts as I’m sure it will disappear fast.
Start with the cake. Cream butter and sugar. Add the eggs and vanilla. Add milk and dry ingredients, alternating between the too.
Spread out on a line baking tray and bake in oven until a skewer comes out clean.
Next make the chocolate mousse. Bring cream and milk to a boil. Pour hot milk mixture over eggs then place back over the heat and cook until it is thick enough to coat the back of a spoon.
Pour custard over chocolate and emulsify with a stick blender. Pour mousse over the cake and leave in the fridge to set before removing it from the mould.
Finally make meringue.Place water and sugar in a saucepan and over the heat and bring up to 120c. Then drizzle into egg whites in a stand mixer and whisk until stiff peaks and glossy.
Pipe meringue onto the top of the set mousse in rows of small dollops until the whole top of the slice is covered. Take a blow torch and lightly torch the meringue until it is golden all over.
S’mores Slice
Graham Cracker Cake:
½ cup flour
1 ½ Graham cracker crumbs
2 ½ tsp baking powder
115g butter, softened
¾ cup sugar
2 eggs
1 tsp vanilla extract
¾ cup milk
Preheat the oven to 180c and line a baking tray with baking paper.
In a medium bowl, whisk together the flour, Graham cracker crumbs and baking powder and set aside.
In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
Add eggs, one at a time and beating well between each addition, mix until well incorporated. Add in vanilla and mix to combine.
Add flour mixture and milk a little at a time, alternating between them while mixer is on medium speed. Mix until well combined but don’t over work.
Pour thick batter onto the prepared tray and spread mixture with a spatula into an even layer that covers about ¾ of the tray.
Bake in the oven for 12-15 minutes or until a skewer comes out clean. Remove from the oven and cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Take the metal reactale mould and cut cake to the size of the mould and place back on cooled tray.
Chocolate Mousse:
1 cup full fat milk
1 cup cream
2 egg yolks, reserving the whites for the Italian meringue
3 tsp sugar
1 tbsp cornflour
200g good quality milk chocolate, chopped (I use Whitakers)
1 tbsp powdered gelatine
150g cream
Add the milk and cream to a medium saucepan and place over a medium heat and bring to the boil. Meanwhile in a medium mixing bowl, whisk together the egg yolks, sugar and cornflour until light and smooth.
Pour milk mixture over the eggs while continuously whisking this will temper the eggs. Add back into the saucepan and while continuously whisking, place back over the heat and cook until the mixture thickens enough to coat the back of a spoon. Remove the custard from the heat and add in the gelatine and whisk until dissolved.
Add the chocolate to a clean large bowl and pour the hot custard over the chocolate. Take a stick blender and blitz to emulsify mixture into one smooth custard. Set aside and leave to cool to 30c.
Meanwhile whisk the 150g of cream in a clean bowl to soft peaks.
Once custard has cooled, gently fold in the whipped cream until well combined and mousse is no longer streaky. Pour the chocolate mousse into the mould over the graham cracker cake. Place in the fridge to set, about 2-3hours.
Italian Meringue:
300g sugar
4 ½ tbsp water
3 egg whites, room temperature
Add sugar and water to a small saucepan and place over a high heat. Bring to the boil and using a sugar thermometer bring up to 120c.
Meanwhile add egg whites to a stand mixer fitted with a whisk attachment. Once the sugar mixture reaches 115c, turn mixer on low and whisk until eggs start to foam.
Once at 120c remove saucepan from the heat and with the mixer running slowly pour the sugar syrup into the whites in a thin steady stream. Once all the syrup has been added turn the mixer up to high and whisk until the bowl of the stand mixer has cooled and meringue is at stiff peaks, you should be able to hold the bowl over your head without it moving.
Spoon meringue into a piping bag with a large star nozzle.
Now that the mousse has set remove the metal mould but leave the cake on the tray. Pipe small stars of the meringue on top of the mousse in rows until you have completely cover the top of the mousse. Finally take a blow torch and gently torch the meringue until golden brown.
Cut and serve or store in the fridge. Will last for 3-4 days in the fridge but I bet you it won’t last very long once you try it.
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