Giant S'mores Cake

Votes: 1

Photo of the dish: Ralph Smith

S'more (from the English word "some more") is a traditional American dessert, typically enjoyed at campfires. It consists of toasted marshmallows and chocolate sandwiched between two graham crackers.

Time: 1 hour 40 min.
Complexity: average
Servings: 12 - 14

A step-by-step photo recipe for a s'mores-style cake. This cake consists of two giant cookies sandwiched together, with ice cream, meringue, and chocolate sauce sandwiched between them.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

500 g sweet cookie mix (and other necessary ingredients)
3/4 cup crushed whole wheat graham crackers (about 175 g)
300 g chocolate sauce or boiled condensed milk
1500 ml vanilla ice cream, one rectangular block
6 egg whites
A pinch of cream of tartar
1 cup of sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: crackers, vanilla ice cream, chocolate syrup, boiled condensed milk, cream of tartar, eggs

Cooking the dish according to the recipe:

Make a giant one graham cracker: Substitute crushed graham crackers for 3/4 cup of the cookie mix and prepare the dough as directed on the package.

Divide the dough in half. Roll each piece into a 24 cm square, placing each piece on a separate sheet of parchment paper. Place the dough and parchment paper on 2 baking sheets.

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Bake the cookies for 12-15 minutes, until golden brown and cooked through. While they're still hot, trim the edges with a knife to create perfect squares measuring 22 cm (9.5 in) on each side.

Using a butter knife, make a groove in the center of each cookie, then use a skewer or chopstick to make holes as shown in the photo. Cool completely.

Using a spatula, spread chocolate sauce in wavy lines on 1 cookie. Refrigerate.

Soften the ice cream slightly, then remove the packaging and place it on a piece of plastic wrap. Cover with another piece of plastic wrap and flatten it slightly. Freeze for 1 hour until firm.

Meanwhile, prepare the meringue: Beat the egg whites with cream of tartar in a mixer at medium-high speed until foamy, then gradually add sugar, continuing to beat the mixture at high speed until thick foam forms.

Remove the film from the ice cream and spoon it onto the sauce-covered cookies. Using a spatula, spread the resulting meringue over the ice cream, slightly extending over the edges.