Mini S'mores Icebox Cakes

8/23/2020

Feedfeed and Ghirardelli are having their annual s’mores contest and I absolutely love seeing all the creative ideas people come up with. I also have a blast dreaming up some of my own s’mores inspired treats. This year, I leveled up my s’mores game and bought a kitchen torch specifically for this contest!

I made these mini icebox cakes, which are perfect for summer because very little actual cooking is required.
They have luscious layers of whipped marshmallow cream, chocolate magic shell and graham crackers. They’re topped with toasted marshmallows and a ghirardelli milk chocolate caramel square.

I've given instructions both with and without a kitchen torch. To get the square shape, I used a “brownie bite” pan. I ordered this fancy one to get it here quickly, but here's a cheaper option. you could also use a standard muffin pan, because round cakes would be just as delish. The key is that the cavities are at least 1.5" deep so you have room to build layers.

Yield: 10 mini cakes

Ingredients

Magic Shell
1 cup chopped dark or milk chocolate, or chocolate chips
1/4 cup refined coconut oil
pinch salt

Whipped Cream
1 cup heavy cream
1 cup marshmallow fluff
pinch salt

1 box graham crackers (14 oz.)

Topping:
1 bag of marshmallows, regular or mini
Ghirardelli Chocolate Squares, or the chocolate of your choice

You will also need:
baking pan with cavities at least 1.5" deep (see above for product links)
plastic wrap

Method:

To make magic shell: Place chocolate, coconut oil and salt in microwave safe bowl. Microwave in 15 second intervals, stirring after each 30 second cook time. Repeat until the mixture is almost completely melted, being careful not to overcook. Stir well till smooth. Set aside.
To make whipped cream: In a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the heavy cream until soft peaks form. Add marshmallow fluff and salt, and whip until stiff peaks form. Set aside in fridge.
Line each well of pan with plastic wrap. Makes pieces large enough to cover all sides and extend beyond well. these flaps will serve as a handles to help extract cakes later..
if you have a kitchen torch: skip to step 6, and don't miss step 10!
if you don't have a kitchen torch: place ten 1" x 2" graham cracker pieces on a baking sheet and top each cracker with marshmallows. if using large marshmallows, cut them in half. Place pan under broiler, watching VERY carefully for marshmallows to brown. it takes 1-3 minutes, and quickly turns to burnt, so don't take any phone calls or check your insta. :-) once marshmallows start to brown, immediately remove pan from oven. transfer to cooling rack and let cool completely. once cool, place one marshmallow cracker in each well, marshmallow side down. smushing it down a little to make room for more layers. this will serve as the top of the cake when it's flipped over later.
Working in layers, start with the whipped cream mixture by spreading 1 Tbsp of cream in each well. then add 1 tsp chocolate magic shell, then a layer of graham cracker pieces. you can adjust the size of the layers to your liking.
once you get near the top of the well, finish with a layer of graham cracker, which will serve as the bottom of the cake when it's flipped over later. cover top with the extra flaps of plastic wrap.
place in the refrigerator too set for at least 6 hours, or overnight.
when ready to serve, have your dessert plates ready. carefully lift cake out by the plastic wrap flaps, and flip over onto a plate, graham cracker side down. carefully peel off plastic and discard.
if you have a kitchen torch: time for the fun part! have your chocolate square topper ready. place marshmallows on top of cake. if using large marshmallows, cut them in half. torch marshmallows torch marshmallow, and gently place -- don't press or you'll squish cake!
enjoy!
Cakes can be stored in fridge for up to 4 days, if they last that long! You can store in original pan, but to ensure they don't absorb fridge odors, transfer to an airtight container as follows: unmold cakes, keeping plastic wrapped, flip over into airtight container, with graham cracker side down. keep each cake wrapped till serving.
Any extra magic shell will keep for weeks in an airtight container at room temp. it was invented to enjoy on ice cream! stir before using, and it it's hardened, pop in the microwave for 10-15 seconds.

0 Comments

Mini S'mores Icebox Cakes

Leave a Reply.

Archives

Categories