Steamed Chocolate S'Mores Cake with Graham Cracker Crumb
Equipment
- Steamer Pot
- Ramekins (8-12 depending on size)
- Kitchen Torch
Ingredients
For the graham cracker crumb...
- 2 graham crakers
- 1/4 cup brown sugar
- 2 tbsp melted butter
For the cake...
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 4 eggs
- 1/3 cup sugar
- 1 tsp vanilla
- 13.5 oz coconut cream
- vegetable spray
To assemble...
- 1 bag mini marshmallows
- 1/2 cup chocolate sauce
Instructions
At Home...
- Preheat oven to 350 degrees. Line a baking sheet with a silpat liner or parchment paper.
- Crush graham crackers into a fine dust. This can be done at home in a food processor or simply in a plastic bag.
- Combine graham crackers and brown sugar. Stream in butter until the mixture starts to clump. Do not over mix. Spread mixture on the prepared baking sheet and bake for 12- 15 minutes until browned. Cool and store for use at camp.
- For ease at camp, pre-mix the dry cake ingredients: coconut flour, baking powder, cocoa powder and salt. Store for use at camp.
At Camp...
- Start large steamer pot on a camp stove, bringing water to a roiling boil.
- Whisk together the sugar, eggs, and vanilla. Slowly stream in the coconut cream, continuing to whisk. Mix in dry ingredients.
- Spray ramekins with vegetable spray. Fill each ramekin 1/3 - 1/2 full with cake batter. Place ramekins on a steamer rack in point. Steam for 10 minutes. Remove from pot and let cool for 5 minutes.
- Drizzle with chocolate sauce. Place 5-6 marshmallows on top of each cake. Gently toast with a kitchen torch. Sprinkle with graham cracker dust and serve!