11 Mar S’mores Fudge Pots
“You’re killing me smalls. These are s’mores stuff. Pay attention. First, you take the graham. You stick the chocolate on the graham. Then, you roast the mallow. When the mallow’s flamin’ you stick it on the chocolate. Then, you cover it with the other end.” – The Sandlot
I grew watching the Sandlot on repeat. If you have not seen the sandlot or the famous s’mores scene you can watch it here!
Regardless if you have or have not seen the Sandlot, chances are pretty high that you still know how to make a s’mores. Growing up as a camping family, s’mores are not foreign to my taste buds. These s’mores fudge pots however are a little different. One, because they do not require an open outdoor fire, but two because they are made in ramekins and filled with gooey, fudgey chocolate cake!
Serves 2. You need two medium size ramekin dishes.
Ingredients for graham crust:
3 oz. of graham crackers (about 5 or 6 graham crackers)
3 tbls. melted butter
Ingredients for the chocolate fudge cake:
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking powder
1/8 tsp salt
1/2 cup sugar
4 tbls. butter at room temperature (1/2 stick)
3 oz. of miniature marshmallows
Preheat oven to 350 degrees F.
Break the graham crackers into small pieces and place into a food processor. Grind until the graham crackers have a sand like texture. Add the melted butter and grind again until the crumb mixture is moist. Evenly distribute the crumb mixture to the two ramekins (leave about two tablespoons of the crumb mixture in the food processor, you will use this later to top the dishes before it goes into the oven). Firmly press the crumb mixture so it is tightly packed on the bottom of the dishes. Set aside.
To make the fudge cake, in a medium bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add in the egg and beat until well incorporated. Add in the flour mixture and beat until combined. Scrape down sides of bowl during mixing if necessary.
Evenly distribute the fudge mixture to the two ramekins completely covering the graham bottom. Use the back of a metal spoon to push the mixture into the ramekin. Top each dish to the rim with marshmallows and the remaining graham cracker crumbs.
Place the two ramekins on top of a small baking tray and place in the oven for 30 minutes. Remove and let cool slightly, best served warm. These are quite rich so be sure to have a glass of refreshing milk nearby!