HOW TO MAKE A S'MORE BRWONIE CAMPFIRE CAKE
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Step 1: Sugar Flames
200g / 1 Cup Granulated Sugar
1tbsp Golden Syrup
58ml / 1/4 Cup Water
(Red, Yellow, Orange) Food Colouring
For the sugar flames heat up the sugar, syrup and water in a saucepan on a medium heat until the mixture turns golden. At this point add in the food colouring and pour onto a baking tray lined with greaseproof paper.
Step 2: Graham Cracker Base
120g / 1 Cup Whole Wheat Flour
125g / 1 Cup All-Purpose Flour
1tsp Baking Powder
50g / 1/4 Cup Granulated Sugar
1tsp Vanilla Extract
60ml / 1/4 Cup Vegetable Oil
85g / 1/4 Cup Honey
First mix the the dry ingredients together with a whisk. Add the wet ingredients to a stand mixer and beat until pale and foamy. Sift in the dry ingredients and beat to combine. Cover with cling film (plastic wrap) and place in the fridge to chill for 1 hour.
Once chilled, roll out on a floured surface and split the dough into two. Use one half to cover the base of a cake tin and the other to cut out small circular biscuits. Use a fork to poke holes into the dough and brush with milk. Bake both at 180 degrees celsius for 10-12minutes
Step 3: Brownie
185g / 3/4 Cup Unsalted Butter
185g / 1 Cup Dark Chocolate
85g / 2/3 Cup All-Purpose Flour
49g / 6tbsp Cocoa Powder
275g / 1 and 1/3 Cups Caster Sugar
100g / 1/2 Cup Milk Chocolate
Begin by mixing the cocoa powder and flour together. Melt the butter and dark chocolate together and leave to cool. Add the eggs and sugar to a stand mixer and beat until pale and the volume has doubled. Pour the melted chocolate into the egg mixture and gently fold in. Sift in the flour and cocoa powder mixture and fold in again. Chop up the milk chocolate into small chunks and add to the batter. Pour the batter over the graham cracker base and bake in the oven for 30-40minutes at 180 degrees celsius.
Step 4: Marshmallow Fluff
1 Egg White
1/4tsp Lemon Juice
Pinch of Salt
165g / 1/2 Cup Corn Syrup / Golden Syrup
65g / 2/3 Cup Icing Sugar (+ 4tbsp Cocoa Powder)
For the marshmallow fluff, whip the egg white, lemon juice, salt and syrup in a stand mixer until soft peaks have formed. Slowly add in the icing sugar and whip for another 4 minutes. Use the marshmallow fluff to create s'more's with the graham crackers. With the remaining marshmallow fluff add 4tbsp of cocoa powder and mix again. Spread over the brownie and top the the sugar flames.