- 1 cup brown sugar
- ¼ c cacao powder
- 2 tsp corn starch
- 2oz milk chocolate cut in pieces
- ¾ cup water
- ½ cup heavy cream 35%
- ¾ cup Pamela's Honey Grahams
- ½ tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp baking soda
- 6 tbsp butter, softened
- ½ cup brown sugar
- 2 tbsp cacao powder
- 1 egg
- ¼ c milk (used oat milk)
- 1 pouch Pamela’s mini honey grahams
- 1 pouch Pamela's Mini Grahams Snack Packs
- 12 marshmallows
Yield:
Sauce
Cake
Toppings
Sauce
In a small pan, mix the brown sugar, cornstarch, and cacao powder. Add the rest of the ingredients. Bring it to a boil while mixing with a whisk. Let it simmer for a couple of seconds and pour it into 4 cups or small mason jars. Set it aside.
Cake
Preheat the oven to 350degrees.
In a small bowl mix Pamela’s All-purpose flour, salt, baking powder, baking soda, and xanthan gum, set aside.
In a large bowl, cream the butter with the brown sugar and the cacao powder with an electric mixer. Add the egg and continue to beat. At a lower speed, add the dry ingredients and the milk. Divide the cake mixture over the sauce in mason jars.
Place the jars in a bain-marie (hot water bath) for the oven. Add boiling water and bake for 50 minutes. If you have never used a bain-marie to bake a cake, I would recommend googling it to get a few tips. It’s very easy to do. Once the cakes are ready remove from the oven, very carefully. Remove the jars from the bain marie and let them cool down.
Assemble
Add a couple of Pamela’s mini honey grahams in each jar, then start roasting the marshmallows. You can use a torch or over the stove if you have a gas stove. Add the roasted marshmallows to the jars and serve immediately.