First you take the graham, you stick the chocolate on the graham. Then you roast the ‘mallow. When the ‘mallows flaming… you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!
All summer Cody has been talking about S’mores. We planned to have them a couple times but it never worked out. So when I saw this s’more cake in Food Network Magazine I knew I needed to make it for him for his birthday. A 9-inch ice cream s’more cake? Perfect?
I was super nervous going into this endeavor. That cake looks like one of those things that you can never actually pull off in your own kitchen. The graham cracker cookie will crack, the ice cream will melt, and the whole thing will just fall apart.
It took me forever to make because I had to double, triple check every single direction to make sure I was doing it correctly. I gave myself extra time incase I needed to bake new cookies or redo the meringue.
But guys, check it out! No broken cookie, a some melting, and everything stayed together. Nailed it!
So let’s break this s’more down… starting with the cookie. Click here for the full recipe from Food Network Magazine.
The graham cracker is made out of a sugar cookie with a little crushed up graham cracker inside. Roll it out nice and thin and as square as possible. It becomes crunchy and a little toasted in the oven. While it is still warm, score the center line, cut the edges and poke holes to make it look just like a graham cracker.
For chocolate, I used hot fudge ice cream topping. I warmed the fudge up a little to help with the spreading and then cool it before putting the ice cream on top. I really should have frozen the fudge. Even though it was room temperature, as soon as I set the ice cream on top it started to melt.