RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2911
| View Recipe |
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| Recipe Name: |
S'mores Icebox Cake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-11-29
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.82
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9x9 pyrex dish |
| Suggested Sides: |
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| Comments: |
It's five layers of s'mores bliss.
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Ingredients:
4 Ounce(wt)s chocolate, baking, bittersweet chopped
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Directions:
Make marshmallow cream: Using a stand or hand mixer, beat 2 cups cream until stiff peaks form, 5 minutes. Add marshmallow crème and keep beating, 3 minutes. Stir in 1 cup mini marshmallows and set aside.
Make ganache: Heat remaining 3/4 cup heavy cream until simmering. Remove from heat and pour over chocolate chips in a heat-proof bowl. Let sit 5 minutes, then stir until combined and creamy.
In a 9"-x-9" baking dish, spread a thin layer of marshmallow cream. Top with one layer graham crackers, then a thick layer of marshmallow cream, follower by a layer of ganache. Repeat layers until you reach the top (leave about 1/4").
Garnish with remaining mini marshmallows, crushed graham crackers and chopped chocolate and cover loosely with plastic wrap. Refrigerate at least 4 hours or up to overnight.
When ready to serve, heat broiler. Broil 1 minute to toast marshmallows. Freeze 5 minutes to let set and serve. |
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| Nutrition per Serving: |
| Calories: |
315 |
Total Carbs: |
9.5 |
Net Carbs: |
9.8 |
| Cholesterol: |
57.5 |
Fat: |
30.0 |
Protein: |
1.59 |
| Fiber: |
-0.25 |
Sodium: |
23.62 |
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