Mediterranean Eggplant and Barley Salad - Recipe from *Gourmet*
Monday, April 19, 2010
From Our Table: S'Mores Cake
Everyone loves S'mores. Whether traditionally cooked over a camp fire, or transformed into a more complex dessert, it's always a crowd favorite. Here is our unique interpretation of the gooey classic....S'Mores Cake! The first layer is made up of a buttery graham cracker crust, the middle is an incredibly moist chocolate cake, and toasted marshmallows top the whole thing off. Enjoy!
6 Tablespoons unsalted butter, melted
20 Crushed graham crackers
3 Tablespoons sugar
Pinch fine salt
2 Cups plus 2 T sugar
1 3/4 Cups all purpose flour
3/4 Cups plus 1 T cocoa powder (not Dutch processed)
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon salt
2 Large eggs
1 Cup whole milk
1/2 Cup vegetable oil
2 Teaspoons vanilla extract
1 Cup boiling water
Preheat oven to 350F
Sift the sugar, flour, cocoa, baking powder, baking soda and salt. Mix until well combined.
In another bowl, mix together the eggs, milk, oil and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape and continue mixing for another 2 minutes. Add boiling water and stir to combine. Let batter sit
Place graham cracker crumbs, sugar and melted butter in a large bowl, stir until well combined.
Place crumb mixture into bottom of 9 1/2 inch spring form pan. Bake for 5 minutes. Once nice and golden brown, fill 3/4 full with batter. Return to oven to bake, rotating pan halfway. Approximately 45 minutes total.
Let cake cool in pan for 10 minutes (so the marshmallows don't melt on the cake!)
Once cool, carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 1-2 minutes.
Let cake rest 5-10 minutes, then serve with a nice tall glass of cold milk.