S'mores Icebox Cake / by Anthony Michael Contrino

Icebox cake may be the most underrated dessert out there, but what's not to love - some kind of cookie layered with some kind of cream!  This version is the lovechild of fireside s'mores and old school icebox cake.  As easy as this recipe is to make, it does require time.  I recommend making the cakes the day before so graham crackers disintegrate into the marshmallow whipped cream.  While you can use store-bought chocolate fudge, I've included my recipe, which is full of chocolatey goodness.

S'mores Icebox Cake

Makes 8 Individual Cakes

1 cup heavy whipping cream

1 cup marshmallow creme (AKA Fluff)

12 graham crackers, halved

Mini marshmallows, for garnish

Chocolate fudge, for serving, recipe follows

Whip the whipping cream and marshmallow creme in a stand mixer fitted with the whisk attachment until firm peaks form.  Transfer to a piping tip fitted with a round tip.  To assemble, pipe 12 mounds onto a graham half.  Place another half over the cream, barely pushing the cracker to keep in place.  Pipe another layer of cream and then add another graham half.  Pipe one final top layer of cream.  Repeat until all eight cakes are built.  Refrigerate at least six hours, preferably overnight.

When ready to serve, place a handful of mini marshmallows over the top layer of cream.  Use a torch to char the marshmallows, being careful to not melt the cream.  Drizzle chocolate fudge over the marshmallows and serve immediately.

Chocolate Fudge Sauce

Makes approximately 2 cups

1 cup heavy cream

1/3 cup dark brown sugar

1/3 cup cocoa powder

1/2 cup light corn syrup

1/2 teaspoon salt

6 ounces high quality dark chocolate (58-62%)

2 tablespoons unsalted butter

1 teaspoon vanilla extract

In a small saucepan combine the cream, dark brown sugar, cocoa powder, corn syrup and salt.  Whisk over medium-high heat, being sure to scrape the bottom and sides of the saucepan, until the mixture begins to boil.  Cook for 30 seconds.  Remove from the heat.  Add the chocolate and butter and whisk until melted and glossy.  Add the vanilla and whisk to combine.  

Serve warm.  Refrigerate up to one month, warming in a microwave or water bath between uses.