Smores Torte Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Nonstick spray,
Flour for dusting pan,
, or use some graham cracker crumbs
1/4 lbs: Unsalted butter,
3: Hersheys milk chocolate bars, broken up
, 1.55 ozs each
2/3 cup: Sugar,
3: Eggs,
1 tsp: Vanilla extract,
2 cup: Graham cracker crumbs,
1 1/2 cup: Mini marshmallows,
Directions:
Recipe by: "One-Pot Cakes," Preheat the oven to 350 degrees. Spray the
bottom and sides of an 8-inch layer pan with nonstick spray, line the
bottom of the pan with parchment or wax paper, spray with more
shortening and dust with flour or graham cracker crumbs.
In a large heavy saucepan over medium heat, begin melting the butter.
When its half melted, add the chocolate and stir until the chocolate
is half melted. Remove from heat and stir until both are fully melted.
Mix in the sugar, eggs, vanilla, graham cracker crumbs and
marshmallows.
Pour and scrape the batter into the pan and bake for 30 minutes, or
until the top is browned, the edges are crusty and only the very
center is still soft. Cool in the pan on a rack for 20 minutes. Run a
knife around the edge of the cake, cover with wax paper and invert
onto a plate. Remove the pan and peel off the lining paper. Cover
with a rack and invert again. Remove plate and wax paper and cool
about
15 minutes more.
Per serving: 391 calories, 5 gm protein, 55 gm carbohydrates, 18 gm
fat, 89 mg cholesterol, 9 gm saturated fat, 209 mg sodium
Source from luhu.jp
bottom and sides of an 8-inch layer pan with nonstick spray, line the
bottom of the pan with parchment or wax paper, spray with more
shortening and dust with flour or graham cracker crumbs.
In a large heavy saucepan over medium heat, begin melting the butter.
When its half melted, add the chocolate and stir until the chocolate
is half melted. Remove from heat and stir until both are fully melted.
Mix in the sugar, eggs, vanilla, graham cracker crumbs and
marshmallows.
Pour and scrape the batter into the pan and bake for 30 minutes, or
until the top is browned, the edges are crusty and only the very
center is still soft. Cool in the pan on a rack for 20 minutes. Run a
knife around the edge of the cake, cover with wax paper and invert
onto a plate. Remove the pan and peel off the lining paper. Cover
with a rack and invert again. Remove plate and wax paper and cool
about
15 minutes more.
Per serving: 391 calories, 5 gm protein, 55 gm carbohydrates, 18 gm
fat, 89 mg cholesterol, 9 gm saturated fat, 209 mg sodium
Source from luhu.jp