S'mores Lava Cakes

Who doesn't love S'mores? I can't think of anyone I know, that doesn't like the combination of chocolate, marshmallow and graham crackers. This little molten chocolate cake combines the flavors that you would find in a s'more and the results are delicious.
The great thing about a little molten cake like this, is- you can whip it up in a matter of minutes and it will be done shortly after that.
I actually mixed these little cakes up, while everyone was sitting at the dinner table, finishing their dinner. They are so fast.
I also made them in a muffin tin, because that way everyone got a little cake and I felt better about indulging in a small portion.
I found this recipe in the February issue of Everyday with Rachel Ray and I think it was intended to be a Valentine's Day dessert, but when you make the portions a little bit smaller, it can be shared with everyone.
The marshmallow sauce is made by combining marshmallow creme and a little bit of heavy cream and it was perfect with the cakes.
This little dessert left most everyone at the table asking for another mini-cake, but there were only enough for everyone to enjoy 1 serving.
If you like molten chocolate cake or chocolate at all- try this very simple, elegant dessert!
S'mores Lava Cakes
Silvana Nardone
From Every Day with Rachael Ray February 2009
1 stick (4 ounces) unsalted butter, plus more for greasing
1/4 cup sugar, plus more for coating
4 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large yolks, at room temperature
1 tablespoon flour
3 tablespoons heavy cream
2/3 cup marshmallow cream
1 graham cracker sheet (2 squares), finely chopped (I used graham cracker crumbs)

1. Preheat the oven to 425°. Grease four 6-ounce custard cups (I used a muffin tin and used 9 cavities of the pan), then coat with sugar; place on a baking sheet. In a medium bowl, microwave the butter and chocolate at medium power for 2 minutes; stir until smooth.
2. In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy. Whisk in the chocolate mixture, then the flour. Fill the prepared custard cups two-thirds full with the batter. Bake until the edges are puffy, 13 to 15 minutes.
3. Meanwhile, in a medium bowl, microwave the heavy cream at high power for 30 seconds. Stir in the marshmallow cream until smooth.
4. Carefully invert the cakes onto plates and drizzle the marshmallow sauce on the side. Top with the graham cracker crumbs.

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