, will be sharing their wisdom and clever cooking ideas here on Serious Eats, as they reinvent classic dishes with the aim of getting the most flavor out of them.Chocolate Mousse and Marshmallow Icing S'mores Cake
In approaching this recipe, we took the classic campfire dessert and liberated it from its bonfire roots. A graham cracker cake may sound crazy, but it is insanely delicious, even better than the original cracker, we'd argue. Add a chocolate mousse made with dulce de leche and a creamy flame-toasted marshmallow topping and you've got a cake that anyone would love. And yes, once they taste it, they will ask for s'more.
Once the 90 minutes are up, we let the pressure cooker depressurize naturally, without using any rapid depressurization techniques . We also flavor the topping with bourbon, because our campfires these days tend to include a little flask of whiskey to pass around with the s'mores.To assemble the cake, we start by tracing the base of a 9-inch spring-form pan to make 2 full circles and 2 semicircles of cake, then cut those shapes out, saving the trimmings.
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