Molten lava cakes get a makeover with these S’mores Molten Lava Cakes – because s’mores are meant to be enjoyed year round!
- 1 cup plus 1 tablespoon unsalted butter
- HERSHEY’S Cocoa, for dusting
- 2 HERSHEY’S Semi-Sweet Chocolate Baking Bars (8 oz total), broken into pieces
- 4 large egg yolks
- 4 large eggs
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 cup HERSHEY’S S’mores Baking Pieces
- 2/3 cup marshmallow creme
- 2 tablespoons heavy whipping cream
Preheat the oven to 400ºF. Use the 1 tablespoon of butter to coat 8 custard cups. Dust the cups with the cocoa, tapping out any excess. Place on a large baking sheet.
Combine the remaining butter and the chocolate baking bars in a small saucepan and set over low heat. Stir until melted and smooth.
In a medium bowl, combine the egg yolks, eggs and sugar and beat until pale and doubled in volume. This should take about 3-5 minutes with an electric mixer.
Fold the chocolate mixture into the eggs. Add the flour and mix until smooth. Fill each of the prepared custard cups halfway full with the mixture. Add 1 tablespoon of the HERSHEY’S Smore’s Baking Pieces to the middle of each cup, then continue pouring the batter into the cups, filling each cup evenly.
Bake the cakes for 13-15 minutes, or until puffed in the center and set around the sides. If you test them with a toothpick, some of the batter will still show. Once cooked, let the cakes sit for 5 minutes.
While the cakes are cooling, combine the marshmallow creme and the heavy cream and microwave on high for 30 seconds. Mix until smooth.
Run a small, sharp knife around the sides of the cups. Place a plate over the cup, then flip it over, inverting and releasing the cake.
Pour some of the marshmallow sauce over the top of each cake, and then top each cake with an additional tablespoon of the HERSHEY’S Smore’s Baking Pieces. Serve warm.